- Prep time 15 minutes
- Total time 40 minutes
- Portion size 6 servings
Ingredients
Method
In large saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, until onion has softened, 2 to 3 minutes. Stir in tomato paste, chili powder, cumin, paprika, and cayenne (if using). Cook for 1 minute, stirring; season with salt and pepper. Add broth and tomatoes; bring to boil, scraping up browned bits. Reduce heat to simmer. Add chicken; simmer until chicken is cooked through, 15 to 20 minutes.
Transfer chicken to cutting board; shred chicken and return to pan. Add corn and black beans; cook until corn is heated through, about 3 minutes. Remove pan from heat; add coriander and lime juice. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.) Divide soup among bowls; garnish with Tortilla Chips, avocado and feta.
Tortilla Chips Preheat oven to 400°F. Line baking sheet with parchment paper. Cut two 6-inch tortillas into 2-inch long strips. Combine tortilla strips, 2 tsp vegetable oil and 1 tsp chili powder. Spread tortilla strips in single layer on prepared baking sheet. Bake until crispy and golden, 8 to 10 minutes. Makes 4 to 6 servings.
Nutritional facts Per serving: about
- Calories 410
- Total fat 14 g
- Saturated fat 3 g
- Cholesterol 60 mg
- Sodium 525 mg
- Total carbohydrate 60 g
- Fibre 11 g
- Sugars 9 g
- Protein 31 g
- Iron 4 mg
