Yucatan Chicken and Tortilla Soup

6
1
1
SmartPoints® value per serving
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)

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

2 medium 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 item(s), crumbled

Canned chipotle peppers in adobo sauce

1 item(s), chopped

Cooked skinless boneless chicken breast(s)

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.

Notes

You could also add the chips when reheating the soup, making sure to let it simmer a couple of minutes until the chips soften.