Yucatan Chicken and Tortilla Soup
1
Points®
Total time: 22 min • Prep: 7 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This dish is great made a day ahead but leave out the chips because they’ll keep absorbing the liquid and the soup will become too thick.
Ingredients
Reduced sodium chicken broth
4 cup(s)
Onion
1 medium, chopped
Garlic
2 clove(s), minced
Chili powder
1 tsp
Ground cumin
½ tsp
Uncooked zucchini
1 large, quartered lengthwise, then sliced
Canned black beans
15½ oz, rinsed and drained
Baked low fat tortilla chips
12 chip(s), crumbled
Canned chipotle peppers in adobo sauce
1 item(s), chopped
Cooked skinless boneless chicken breast
12 oz, shredded
Cilantro
½ cup(s), fresh, chopped
Fresh lime juice
2 Tbsp
Instructions
1
Bring the broth, onion, garlic, chili powder, and cumin to a boil in a large covered saucepan. Reduce the heat and simmer, covered, until the onion is almost tender, about 3 minutes.
2
Add the zucchini, black beans, tortilla chips, and the chipotle chile; return to a boil. Reduce the heat and simmer, covered, until the chips soften and the vegetables are tender, about 3 minutes.
3
Stir in the chicken and heat through, about 1 minute. Remove the saucepan from the heat, then stir in the cilantro and lime juice. Yields 1 3/4 cups per serving.
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