Chicken Tortilla Soup
This nutritious version comes together in less than 30 minutes.
“The traditional Mexican recipe often has a lot of unhealthy cream and cheese,” says San Francisco-based chef Lynda Marren. Instead, she uses tomatoes and beans to create a hearty base. Vegans and those who are dairy-free can omit the Greek yogurt topping, which is a healthier swap for the usual sour cream.
This recipe is part of our meal prep series. For the full plan click here.
For the soup:
- 2 teaspoons olive oil
- ¼ cup onion, chopped
- 1 teaspoon chili powder
- 1 teaspoon tomato paste
- 1 cup shredded chicken
- 1 cup chicken stock, divided
- ⅓ cup tomato, diced
- ¼ cup corn kernels
- ¼ cup canned black beans, rinsed and drained
For the garnish:
- ¼ avocado, thinly sliced
- 1 tablespoon Greek yogurt (optional)
- 1 tablespoon chopped cilantro
- Lime wedge
Heat the oil in a large pan over medium heat; add onion and cook until softened, but not brown, about three minutes.
Stir in chili powder and tomato paste; Add chicken to tomato-chili mixture and stir to coat entirely.
Add about ½ of the chicken stock and bring mixture to a simmer. Cover and cook for 20 minutes.
Add tomato, corn, black beans and remaining chicken stock to the pan. Bring mixture to a simmer and cook for an additional five minutes then remove from heat and allow to cool. Store in an airtight container in the fridge alongside separate containers for the garnishes.