LUNCH
Chicken tortilla soup
A simple recipe for your everyday rotation.
35 min preparation & cooking5 servings~24g protein per serving
Ingredients
- 1 lb boneless chicken breast
- 1 can black beans, rinsed
- 1 can diced tomatoes
- 1 cup corn kernels
- 4 cups low sodium chicken broth
- 1/2 onion, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Lime and crushed tortilla chips to serve
Method
- Simmer the chicken, onion, broth, tomatoes and spices for 20 minutes, until the chicken reaches 165°F.
- Shred the chicken with two forks and return it to the pot with the beans and corn. Simmer 5 minutes.
- Serve with lime and a few crushed tortilla chips.
Protein is an estimate, not a laboratory measurement. Adjust for your ingredients and serving sizes. Keep chilled foods refrigerated; use a food thermometer when cooking meat, poultry, eggs or fish. Check every ingredient for allergens.
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