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Photo: Brie Passano
Active Time:15 minsTotal Time:15 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:15 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients26-inch corn tortillas1teaspoonolive oil4cupslow-sodium chicken broth1(10-ounce) canno-salt-added diced tomatoes with green chiles, such as Rotel1cupcanned reduced-sodium black beans, rinsed1cupfrozen corn kernels1cupchopped frozen kale or spinach (see Tips)6ouncesshredded cooked chicken breast (see Tips)Lime wedges (optional)
Cook Mode(Keep screen awake)
Ingredients
26-inch corn tortillas
1teaspoonolive oil
4cupslow-sodium chicken broth
1(10-ounce) canno-salt-added diced tomatoes with green chiles, such as Rotel
1cupcanned reduced-sodium black beans, rinsed
1cupfrozen corn kernels
1cupchopped frozen kale or spinach (see Tips)
6ouncesshredded cooked chicken breast (see Tips)
Lime wedges (optional)
DirectionsPreheat toaster oven (or oven) to 350°F. Slice tortillas into ¼-inch-wide strips and place on toaster-oven tray (or baking sheet); drizzle with oil and toss to coat. Bake until lightly crisped and just starting to brown on the edges, about 5 minutes. Set aside to cool.Meanwhile, combine broth, tomatoes with chiles, black beans, and corn in a large heavy saucepan. Bring to a boil over medium-high heat. Stir in kale (or spinach) and chicken; cook, stirring, until the greens are tender, 3 to 5 minutes.Divide among 4 soup bowls and top each with tortilla strips. Serve with lime wedges, if desired.TipsLook for greens that have been individually frozen (labeled as IQF). These are sold in bags rather than blocks, allowing you to measure out as much as needed. Kale or spinach frozen in blocks must be used all at once.To poach chicken breasts:Bring 2 cups water or low-sodium chicken broth to a boil in a large shallow pan. Add 2 boneless, skinless chicken breasts (8 oz. total) and reduce heat to low. Simmer, partially covered, until the chicken is no longer pink inside, 10 to 12 minutes. Transfer to a cutting board, let cool, and then gently shred with 2 forks. Cooked chicken will keep in the freezer for up to 3 months. Defrost it in the refrigerator 1 day before serving.Originally appeared: EatingWell.com, January 2021
Directions
Preheat toaster oven (or oven) to 350°F. Slice tortillas into ¼-inch-wide strips and place on toaster-oven tray (or baking sheet); drizzle with oil and toss to coat. Bake until lightly crisped and just starting to brown on the edges, about 5 minutes. Set aside to cool.Meanwhile, combine broth, tomatoes with chiles, black beans, and corn in a large heavy saucepan. Bring to a boil over medium-high heat. Stir in kale (or spinach) and chicken; cook, stirring, until the greens are tender, 3 to 5 minutes.Divide among 4 soup bowls and top each with tortilla strips. Serve with lime wedges, if desired.TipsLook for greens that have been individually frozen (labeled as IQF). These are sold in bags rather than blocks, allowing you to measure out as much as needed. Kale or spinach frozen in blocks must be used all at once.To poach chicken breasts:Bring 2 cups water or low-sodium chicken broth to a boil in a large shallow pan. Add 2 boneless, skinless chicken breasts (8 oz. total) and reduce heat to low. Simmer, partially covered, until the chicken is no longer pink inside, 10 to 12 minutes. Transfer to a cutting board, let cool, and then gently shred with 2 forks. Cooked chicken will keep in the freezer for up to 3 months. Defrost it in the refrigerator 1 day before serving.
Preheat toaster oven (or oven) to 350°F. Slice tortillas into ¼-inch-wide strips and place on toaster-oven tray (or baking sheet); drizzle with oil and toss to coat. Bake until lightly crisped and just starting to brown on the edges, about 5 minutes. Set aside to cool.
Meanwhile, combine broth, tomatoes with chiles, black beans, and corn in a large heavy saucepan. Bring to a boil over medium-high heat. Stir in kale (or spinach) and chicken; cook, stirring, until the greens are tender, 3 to 5 minutes.
Divide among 4 soup bowls and top each with tortilla strips. Serve with lime wedges, if desired.
Tips
Look for greens that have been individually frozen (labeled as IQF). These are sold in bags rather than blocks, allowing you to measure out as much as needed. Kale or spinach frozen in blocks must be used all at once.
To poach chicken breasts:Bring 2 cups water or low-sodium chicken broth to a boil in a large shallow pan. Add 2 boneless, skinless chicken breasts (8 oz. total) and reduce heat to low. Simmer, partially covered, until the chicken is no longer pink inside, 10 to 12 minutes. Transfer to a cutting board, let cool, and then gently shred with 2 forks. Cooked chicken will keep in the freezer for up to 3 months. Defrost it in the refrigerator 1 day before serving.
Originally appeared: EatingWell.com, January 2021
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Nutrition Facts(per serving)226Calories4gFat28gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
