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Meat and Seafood

Chicken Tortilla Soup
4 tsp. olive oil
5 (6- to 8-oz.) boneless, skinless chicken breasts
Salt and pepper
1 red bell pepper, cored, seeded, and chopped
1 white onion, chopped
2 garlic cloves, minced
1 (32-oz.) box Hannaford No Salt Added 99% Fat Free Chicken Stock
1 1/4 cups Hannaford No Salt Added Tomato Sauce
1 (15.5-oz.) can Hannaford Low Sodium Black Beans, drained and rinsed
2 Hannaford Fajita Size Whole Wheat Tortillas
1/4 tsp. lime zest, plus lime wedges for serving
1/4 cup 2% plain Greek yogurt, for serving
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Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:20 minutes
1. Heat 2 teaspoons oil in a Dutch oven over medium-high heat until shimmering. Pat chicken dry with paper towels and season with salt and pepper. Brown chicken on both sides, about 6 minutes total; transfer to a plate.
2. Reduce heat to medium and add bell pepper and onion to pot. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 30 seconds, stirring constantly. Add broth and tomato sauce, scraping up any browned bits from bottom of pot, and bring to a simmer. Add chicken and black beans to pot and simmer gently, flipping chicken occasionally, until cooked through, 8 to 10 minutes.
3. Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium heat until shimmering. Add one tortilla and cook, flipping once, until lightly browned on both sides, about 2 minutes. Transfer to a cutting board and repeat with remaining 1 teaspoon oil and remaining tortilla. Quarter tortillas, then cut quarters into thin strips; set aside.
4. Using tongs, transfer chicken to a cutting board and let cool slightly then shred into bite-size pieces. Return chicken to pot along with lime zest and season with salt and pepper to taste.
5. Divide soup among four bowls and top with tortilla strips and a dollop of yogurt. Serve with lime wedges.
Source: Hannaford fresh Magazine, March - April 2019