Yucatan Chicken and Tortilla Soup
- Total Time
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.
reduced-sodium chicken broth4 cup(s)
uncooked onion(s)1 medium, chopped
garlic clove(s)2 clove(s), medium, minced
chili powder1 tsp
ground cumin½ tsp
uncooked zucchini1 large, quartered lengthwise, then sliced
canned black beans15 ½ oz, rinsed and drained
baked low fat tortilla chips12 item(s), crumbled
canned chipotle peppers in adobo sauce1 item(s), chopped
cooked skinless boneless chicken breast(s)12 oz, shredded
cilantro½ cup(s), fresh, chopped
fresh lime juice2 Tbsp
- 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.
- 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.
- 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.