Chicken Tortilla Soup

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Salsa

  Sauce, ready-to-serve

  2 cup or 518g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 can (12 oz) yields or 211g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Cheddar cheese

  8 tbsp, shredded or 56g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Tortilla chips

  Snacks, unsalted, white corn

  1 cup or 26g

Directions

1. Place the chicken breasts in a stock pot and cover with water. Boil until fully cooked through to 165°F, about 15 minutes.
2. Remove the chicken from the pot, reserve the cooking water, shred the chicken, and return it to the pot.
3. Add the salsa, corn, and beans to the pot. Pour in chicken broth until the soup reaches your desired consistency.
4. Bring the mixture to a boil, then reduce the heat to low and simmer until ready to serve.
5. Serve the soup topped with shredded cheese and sour cream, accompanied by tortilla chips.