Chicken Tortilla Soup

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  3 full breast (both fillets) or 708g

• 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

  2 cup or 520g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Cheddar cheese

  2 oz or 57g

• Sour cream

  Cultured

  4 tbsp or 48g

• Tortilla chips

  Snacks, unsalted, white corn

  1 bag, single serving or 28g

Directions

1. Add chicken to a stock pot and cover completely with water.
2. Boil chicken breasts until cooked through and no longer pink, about 15 minutes.
3. Remove chicken from stock pot. Reserve boiled water, shred chicken and place back in stock pot with water.
4. Pour salsa, corn, and beans into pot.
5. Add enough chicken broth until soup reaches your desired consistency.
6. Bring to a boil then turn burner to low until you’re ready to serve.
7. Top with shredded cheese and sour cream. Serve with chips.