Soup is an obvious choice for cold weather. Broth based soups (like this recipe) are filling and comforting, yet nutrient dense and low in calories.
To make a vegetarian version, simply use vegetable broth and omit the chicken and sub in black beans (optional), as desired. If you have never made your own soup, try out this simple recipe!
Makes about 6 servings.
Chicken Tortilla Soup Ingredients:
- 32 ounces of low sodium chicken broth (so you can control the salt)
- 1 can of fire roasted diced tomatoes
- 2 chicken breasts
- 1 small jalapeño, finely diced with seeds and ribs removed (optional)
- 1 lime
- salt, to taste
- Tortilla chips (about 4 per bowl, plus more to serve)
- Avocado (about 2 slices per bowl)
- Cilantro (about 1 tablespoon per bowl)
- Salsa (optional)
- Cheese (optional)
- Lime wedges
Chicken Tortilla Soup Directions:
- To roast chicken: preheat oven to 350ºF. Place chicken breasts on baking sheets and brush evenly with olive oil to keep the moisture in. Bake for about 35 minutes or until firm to the touch and juices run clear. Remove from oven and set aside. Note: If you have leftover rotisserie chicken that would work beautifully here as well.
- Meanwhile, to make the soup, add chicken broth and tomatoes in a large stockpot.
- Bring to a boil and add the juice of one lime and the hot pepper, if using.
- Reduce heat to medium low and allow soup to simmer (small bubbles along the perimeter of the pot, but not boiling).
- Once chicken is cool enough to work with, shred into bite sized pieces.
- Add the chicken to the soup to warm through and remove from heat.
- Spoon the soup into bowls and top with crushed tortilla chips, avocado, cilantro, salsa (if using), cheese (if using), and serve immediately with extra chips and a lime wedge.
About Loni & Leah:
Click here for more recipes by Loni and Leah!
Loni has a culinary certificate from the Cambridge School of Culinary Arts, as well as a B.S. in Nutrition from Boston University. When she isn’t cooking with Leah, she is changing the lives of young cooks at Future Chefs and Beaver Country Day Camp.
Leah is a graduate student of Boston University, working on her M.S. in Dietetics with the Dietetic Internship. In addition to training for the Boston Marathon, she is also teaching fitness classes at the Cambridge Athletic Club.
How did Loni and Leah meet? Loni and Leah volunteered together in a six-week Cooking Matters class. They connected right away over delicious food and pink wine. They currently teach a series of healthy cooking classes at the Boston Center for Adult Education, which have been featured in the Boston Globe’s “Weekend to Do List.” You can find their recipes on the Boston Center for Adult Education’s blog and in the American Dietetic Association’s Eat Right Newsletter.
Want more in Cambridge? You can catch us at the Boston Center for Adult Education all year long!
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