Chicken Tortilla Soup
A Mexican cuisine classic with deep Aztec roots.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- ½ onion chopped (70 g.)
- 2 cloves garlic minced
- 1 400 g. can crushed tomatoes
- 1 400 g. can black beans, rinsed and drained
- 1 400 g. can corn, drained
- 2 cups chicken broth 500 milliliters
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked chicken shredded (400 g.)
- ½ cup chopped cilantro 20 g.
- 2 corn tortillas cut into strips (50 g.)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, black beans, corn, chicken broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the shredded chicken and cilantro. Serve hot, topped with the tortilla strips.
Notes
Just 1 WW point per serving!
Nutrition
Serving: 303g | Calories: 222kcal | Carbohydrates: 21g | Protein: 23g | Fat: 5.7g | Saturated Fat: 1.4g | Cholesterol: 50mg | Sodium: 751mg | Potassium: 598mg | Fiber: 6.5g | Sugar: 3.4g | Calcium: 63mg | Iron: 3.1mg