Six Can Chicken Tortilla Soup

Six Can Chicken Tortilla Soup

Adding vegetables to soups can be an easy way to use up canned and frozen vegetables and incorporate more into your diet.

Chicken Tortilla Soup
Yield: 6 servings

Ingredients:

  • 1 (15 ounce) can corn, drained
  • 2 (14.5 ounce) cans chicken broth, low sodium
  • 1 (10 ounce) can chicken, drained
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (10 ounce) can diced tomatoes with green chilies, drained
  • 6 ounces tortilla chips
  • 3 ounces low-fat Cheddar cheese, shredded

Directions:

  1. Wash hands with soap and water.
  2. In a large saucepan, combine corn, chicken broth, chicken, black beans, and tomatoes.
  3. Bring to a boil. Cover, reduce heat, and simmer until heated through.
  4. Serve over tortilla chips and top with a little cheese.

Nutrition Information:

  • Serving Size (1/6 of recipe):
  • Calories 410
  • Total Fat 16g
  • Saturated Fat 4g
  • Cholesterol 30mg
  • Sodium 1170mg
  • Total Carbohydrates 50g
  • Fiber 8g
  • Total Sugars 6g
  • Protein 24g
  • Vitamin A 8%
  • Vitamin C 20%
  • Calcium 15%
  • Iron 20%