Servings: 6
Per Serving: 290 Calories | 41g Carbs | 8g Sugar | 8g Fiber | 8g Fat (1g Sat Fat) | 17g Protein | 450mg Sodium
Ingredients
- 2 tablespoons olive oil
- 4 corn tortillas
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 small jalapeno pepper, stem and seeds removed, minced
- 4 cups chicken broth, low sodium
- 2 (15 oz) cans diced tomatoes, no salt added
- 1 (15oz) can corn. low sodium, drained and rinsed
- 1 (15 oz) can black beans, no salt added, drained and rinsed
- 1 cup cooked chicken, chopped
- 4 tablespoons lime juice
- ¼ teaspoon salt
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat the oven to 425ºF. Lightly brush olive oil on both sides of the tortillas and place on an ungreased baking sheet. Bake for 6 min or until lightly crisped. Allow the tortillas to cool then cut into strips with a scissor.
- Heat the remaining olive oil in a large pot over medium heat until shimmering. Add the onions and sauté until softened, about 5 minutes. Stir in garlic and jalapeno pepper and sauté for 1 minute or until softened. Add the broth, tomatoes, corn, black beans and chicken. Raise the heat to high and bring to a boil. Once boiling, lower the heat and simmer for 15-20 minutes.
- Remove the pan from the heat and add the lime juice and salt. Ladle into bowls. Top with chopped cilantro and the tortilla strips.
Ingredient Swap: Use canned chicken instead of fresh chicken.
Did You Know? Beans are a great source of plant protein and fiber.
Shopping Tip: When shopping for canned goods, look for low salt/no salt added. If not available, draining and rinsing reduces the salt content by up to 40%!