Chicken tortilla soup

Serving Size

Serves 2

Time

30 minutes

Date

05.03.18 More info+

This nutritious version comes together in less than 30 minutes.

“The traditional Mexican recipe often has a lot of unhealthy cream and cheese,” says San Francisco-based chef Lynda Marren. Instead, she uses tomatoes and beans to create a hearty base. Vegans and those who are dairy-free can omit the Greek yogurt topping, which is a healthier swap for the usual sour cream.

Ingredients

For the soup:

Extra-virgin olive oil

¼ cup

onion, chopped

1 teaspoon

chili powder

1 teaspoon

tomato paste

1 ½ cups

shredded rotisserie chicken

2 cups

chicken stock, divided

⅓ cup

tomato, diced

⅓ cup

corn kernels

½ cup

canned black beans, rinsed and drained

For the toppings:

avocado, thinly sliced

1 tablespoon

chopped cilantro

Lime wedges

2 tablespoons

Greek yogurt (optional)

Directions

Step 1

Heat the 2 tablespoons olive oil in a large pan over medium heat; add onion and cook until softened, but not brown, about three minutes. Stir in chili powder and tomato paste. Add chicken and stir to coat entirely.

Step 2

Add about ½ of the chicken stock and bring mixture to a simmer. Cover and cook for 20 minutes.

Step 3

Add tomato, corn, black beans, and remaining chicken stock to the pan. Bring mixture to a simmer and cook for an additional five minutes then remove from heat. Top with avocado, cilantro, lime, and yogurt, if desired.

Photography and styling by Julia Gartland

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