Chicken Tortilla Soup
When you’re not feeling like a heavy dinner, grab this recipe in a pinch. Super filling, super light and super tasty!
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Servings: 2 people
Calories: 375kcal
Equipment
- Pot
- Cutting Board
- Chef Knife
- Tongs/fork
- Mixing bowl
- Heat resistant spoon/spatula
Ingredients
- 1 each Chicken Breast
- 4 oz Corn
- 1/4 each Onion diced
- 1 each Carrot peeled, diced
- 1/2 each Bell Pepper diced
- 1/2 each Zucchini diced
- 1/2 each Squash diced
- 1 tbsp Cumin ground
- 1 tbsp Poultry Seasoning
- 2 tbsp Paprika
- 2 tbsp Chili Powder
- 12 oz Vegetable Stock
- Salt as needed
- Pepper as needed
- 2 oz Olive Oil
- Tortilla Strips optional
Instructions
- Add 1 oz of olive oil into pot and heat on medium-high. Season chicken breast with salt and pepper and sear on both sides until done.
- Take the chicken out of the pot and onto another plate. Shred with either a fork or tongs.
- Heat a pot on medium. Add in 1 Tbs oil and then the diced onion and carrot. Cook 2 minutes.
- Add in the zucchini, squash, and bell pepper. Season and cook 4 minutes. Stir in the cumin, paprika, chili powder, and poultry seasoning.
- Stir in the chicken mixture, corn, and stock. Bring to a simmer and cook 15-20 minutes. Adjust seasoning.
- Serve over rice and Enjoy!
Nutrition
Calories: 375kcal | Carbohydrates: 25g | Protein: 5g | Fat: 32g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 824mg | Potassium: 493mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6537IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 6mg