Low Iodine One-Pot Chicken Tortilla Soup

Total time55 min

Prep time15 min

Cook time40 min

Low Iodine One-Pot Chicken Tortilla Soup

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Ingredients

6 servings

For the tortilla strips

6 corn tortillas, cut into ¼-inch strips
Mission White Corn Tortillas Mission Yellow Corn Tortillas Super Soft Extra Thin 24 Count - 16 Oz La Banderita White Corn Tortillas 24.9 oz, 30 Count Guerrero White Corn Tortillas, 80 Count La Banderita Yellow Corn Tortillas
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2 tbsp olive oil, divided
¼ tsp salt

For the soup

1 medium yellow onion, diced
1 jalapeño, seeded and finely diced
4 cloves garlic, minced
1 ½ tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp dried oregano
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 cup frozen or fresh corn kernels
4 cups low-sodium chicken broth
1 ½ lb boneless, skinless chicken breasts or thighs
1 tsp salt, plus more to taste
½ tsp black pepper
2 tbsp fresh lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced or diced (optional)
½ cup sour cream (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 cup shredded cheddar cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp of the olive oil and 1/4 tsp salt on a rimmed baking sheet, spreading them in a single layer. Bake for 10–14 minutes, turning once halfway through, until golden and crisp. Set aside.
2
Heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and jalapeño and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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