Yucatan Chicken and Tortilla Soup
Reduced-sodium chicken broth
1 medium, chopped
2 medium clove(s), minced
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
½ cup(s), fresh, chopped
Fresh lime juice
- 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.