Chicken and Vegetable Tortilla Soup

Serves 6 

Nutrition per serving: 

Calories: 382; fat: 7g (saturated: 1g), carbohydrates: 54g, protein: 22g, fiber: 8g, sugar: 9g; sodium: 1269 mg

Serve with diced avocado, chopped fresh cilantro, cojita cheese, and lime wedges if desired. 

• 8 (6-inch) corn tortillas, cut into ½-inch-wide strips 

• Vegetable spray 

• Kosher salt and freshly ground black pepper 

• 1 (28-ounce) can whole peeled tomatoes, drained 

• 1 large white onion, quartered

• 1 jalapeno, seeds removed, roughly chopped

• 2 garlic cloves 

• 2 teaspoons chile powder 

• 1 tablespoon minced canned chipotle chile in adobo sauce 

• 2 tablespoons vegetable oil 

• 6 cups vegetable or chicken broth 

• 2 cups shredded chicken 

• 1 (15.5-ounce) can black beans, drained and rinsed 

• 1 cup corn kernels, fresh or frozen 

• Serve with diced avocado, chopped fresh cilantro, cojita cheese, and lime wedges if desired. 
  

Adjust the oven rack to the middle position and heat the oven to 425 degrees. 

Process tomatoes, onion, jalapeno, garlic, chipotle, and chile powder in a blender or food processor until smooth. Heat oil in a dutch oven over medium heat until shimmering. Add pureed tomato mixture and ⅛ teaspoon salt and cook stirring frequently, until mixture has darkened in color and liquid has evaporated, about 12 minutes. Stir in broth and beans and bring to a simmer. Cook until flavors meld, about 20 minutes. During the last five minutes, add the chicken and corn. 

Meanwhile, spray tortilla strips with vegetable spray and spread on a rimmed baking sheet. Bake, stirring occasionally, until deep golden brown and crisp, 8 to 10 minutes. Season lightly with salt and transfer to a plate.

Taste the soup and adjust seasoning. Place a small pile of tortilla strips in the bottom of individual bowls and ladle soup over top. Serve with additional chips on top, avocado, cilantro, cojita, and lime wedges.