Light Tortilla Soup
Recipe from Family Circle

This quick and easy Mexican-inspired recipe combines chicken, tomatoes, beans, and lime juice into a savory soup.


Light Tortilla Soup

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Ingredients
  • 1  tablespoon
    olive oil
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  • 1  medium-sized
    green pepper, seeded and finely chopped
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  • 1  small
    onion, finely chopped
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  • 1 
    jalapeno pepper, seeded and finely chopped
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  • 1  tablespoon
    chili powder
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  • 5  cups
    low-sodium chicken broth
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  • 3  cups
    cooked, shredded chicken (from a rotisserie chicken)
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  • 1  can (14.5 ounces)
    no-salt-added diced tomatoes
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  • 1  can (14.5 ounces)
    black beans, drained and rinsed
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  • 2  tablespoons
    lime juice
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  • 3/4  teaspoon
    salt
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  • 1/2  of a
    firm, ripe avocado, cut into chunks
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  • 1  cup
    crumbed baked tortilla chips (optional)
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Directions
1.
Heat oil in a large saucepan over medium-high heat. Add green pepper, onion and jalapeno to saucepan and cook, stirring often, for 7 minutes. Stir chili powder into pot and cook, stirring occasionally, for 1 minute
2.
Pour broth and 1 cup water into saucepan. Bring to a boil and reduce heat to medium; simmer for 10 minutes. Stir in chicken, tomatoes, beans, lime juice and salt; cook for 5 minutes or until warmed through.
3.
Ladle 1-1/2 cups soup into bowls; divide avocado chunks among bowls. Serve with chips on top, if desired.
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