Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Keep the prep time speedy while making this healthy soup recipe by using purchased rotisserie chicken or other pre-cooked chicken product you love. Or, next time you're baking a chicken dish, throw an extra breast or two on the pan to use later in the week.

Source: Better Homes and Gardens

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Recipe Summary test

total:
30 mins
Servings:
6
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a 3-quart saucepan cook onion and poblano in 1 Tbsp. hot olive oil over medium 4 to 5 minutes or until tender, stirring occasionally. Stir in broth, tomato, cumin, 1/2 tsp. salt, and 1/4 tsp. black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally.

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  • Meanwhile, place tortilla strips in a single layer on a baking sheet. Bake 10 minutes or until crisp.

  • Stir chicken and corn into soup; heat through. Just before serving, stir in avocados and lime juice. Top each serving with tortilla strips and, if desired, cilantro and radish slices. Makes 6 servings.

Nutrition Facts

272 calories; fat 13g; cholesterol 42mg; saturated fat 2g; carbohydrates 22g; mono fat 7g; poly fat 2g; insoluble fiber 5g; sugars 4g; protein 19g; vitamin a 681IU; vitamin c 66.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 7.1mg; vitamin b6 0.5mg; folate 77.5mcg; vitamin b12 0.2mcg; sodium 596mg; potassium 773mg; calcium 52mg; iron 2.5mg.
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