Chicken Tortilla Soup


Vegetable cooking spray
1 small onion, diced
1 ½ cup zucchini, chopped
3 cloves garlic, minced
1 jalapeno, minced
3 cups cooked chicken, chopped or shredded
6 cups reduced-sodium chicken broth
1 can (14 oz.) diced fire roasted tomatoes
1 can (15 oz.) black beans, rinsed and drained
1 cup frozen corn
1/2 teaspoon salt
2 teaspoons ground cumin
1 ½ teaspoon chili powder
Juice of 1 lime
1/2 cup chopped fresh cilantro

Topping Options: Baked corn chips, sliced avocado, reduced fat sour cream, grated Pepper Jack or Monterey jack cheese, additional chopped cilantro, and sliced green onions.


Place a large saucepan over medium heat. Spray with cooking spray, add onions and zucchini; cook for about 3 minutes. Stir in garlic and jalapeno and cook another minute.

Add cooked chicken, broth, tomatoes, black beans, corn, salt and next 3 ingredients. Increase heat to a gentle simmer; cook 20 minutes.

Stir in 1/4 cup cilantro. Serve hot with baked tortilla chips and your choice of toppings.

Yield: 6 servings