Chicken Tortilla Soup
Servings: 4
Calories: 581kcal
Ingredients
- 1 red bell pepper , diced
- 1 small , sweet onion, diced
- 1 jalapeno , diced
- 2 tablespoon garlic , minced
- 1 tablespoon extra-virgin olive oil
- 5 cups chicken stock
- 3 tablespoon low sodium , gluten-free taco seasoning
- 1, 14.5- ounce can diced tomatoes
- 1, 8.75- ounce can corn kernels
- 1, 8.25- ounce can cream of corn
- 2 tablespoon tomato paste
- 1, 15- ounce can tomato sauce
- 3 cups shredded cooked chicken
Toppings
- ¼ cup corn tortilla strips
- 2 tablespoon sour cream (dairy-free or fat-free option)
- ¼ cup shredded cheddar cheese (dairy-free or fat-free option)
Instructions
- In a large, heavy-duty pot, add the peppers, onions, jalapeno, olive oil, and garlic. Cook for 3-4 minutes on low heat.
- Add in the chicken stock, taco seasoning, tomatoes, corn, cream of corn, tomato paste and tomato sauce. Bring to a boil then simmer for 45 minutes on lowest heat. Add in shredded chicken. Simmer for 15 minutes before serving.
- Serve with corn tortilla strips, sour cream, and cheddar cheese. Use any combination of those toppings or all of them.
Nutrition
Calories: 581kcal | Carbohydrates: 62g | Protein: 44g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 98mg | Sodium: 1676mg | Potassium: 1845mg | Fiber: 12g | Sugar: 27g | Vitamin A: 2173IU | Vitamin C: 151mg | Calcium: 235mg | Iron: 6mg