Tortilla Soup With Undercover Veggies!

Jun 04, 2023June 4, 20230 5
Tortilla Soup with Undercover Veggies that will warm you up on chilly days!
in Soup

Prep

10 min

Cook

50 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 teaspoons olive oil
1 medium onion , chopped
4 stalks celery , chopped
2 small zucchini , sliced 1/2-inch thick ( can substitute yellow squash )
4 garlic cloves , minced
1 medium jalapeno pepper , chopped ( for milder spiciness , substitute one 4-oz can of fire-roasted green chilies or Rotel )
1/2 medium green pepper
4 small boneless skinless chicken breasts
2 cups frozen corn ( can use regular frozen corn or Southwest blend )
1/2 cup dry white wine or 1/2 cup water
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
4 cans chicken broth
2 cans diced tomatoes
2 cans tomato sauce ( or 1 can tomato paste )
1 can black beans , drained
tortilla chips
shredded cheddar cheese or monterey jack cheese
sour cream
guacamole or sliced avocado

Nutrision Information

Servings Per Recipe
8
Calories
189
Sugar
6g
Fat
4g
Tortilla Soup with Undercover Veggies is a healthy version of a popular Mexican dish. With hints of cumin, chili powder, and smoked paprika, this soup is packed with flavor. This soup is filled with chicken, vegetables, and beans that are perfect for feeding the entire family. It is easy to make and can be stored for leftovers and can be a perfect lunch meal. The best part is that you can adjust the spiciness level according to your taste. It is perfect for warming you up on a chilly day and is sure to become a family favorite.

Instructions

1.Heat olive oil in a large pot over medium-high heat.
2.Add onion, celery, zucchini, garlic, jalapeno, and green pepper. Cook and stir occasionally until the vegetables start to soften, for about 6 to 7 minutes.
3.Move the vegetables to one side of the pot, and add chicken breasts to the other side. Cook until chicken is no longer pink, for about 5 minutes per side.
4.Add frozen corn, wine, cumin, chili powder, smoked paprika, and cayenne pepper. Stir them together with the vegetables.
5.Pour chicken broth, diced tomatoes, tomato sauce, and black beans into the pot. Bring the soup to a boil. Reduce heat and simmer for about 30 minutes.
6.Remove chicken breasts and shred them with a fork. Return chicken to the pot, simmer for another 10 minutes before serving.
7.Serve with tortilla chips, shredded cheese, sour cream, guacamole or sliced avocado.

PROS

This soup recipe is filled with tons of vegetables that are packed with nutrients, which is a great way of getting your daily recommended nutrition.

It is also low in calories with only 189 calories per serving.

This soup is perfect for warming you up on chilly days.

CONS

The amount of sodium in canned chicken broth is pretty high.
It is recommended to use low-sodium chicken broth or to prepare it at home to lower the sodium content.

The recipe can be high in carbs with tortilla chips and corn.

HEALTH & BENEFITS

This soup is rich in vitamins, minerals, and antioxidants. It contains vitamins A, C, K, B6, and calcium, iron, magnesium, and potassium.
The soup is also high in fiber that helps with digestion and weight management.

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