Fire-Roasted Chicken Tortilla Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fire-Roasted Chicken Tortilla Soup

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Chicken Tortilla Soup

A vibrant bowl of Fire-Roasted Chicken Tortilla Soup featuring tender shredded chicken, fire-roasted tomatoes, black beans, and sweet corn simmered in a rich, spiced broth. This comforting soup is perfectly balanced with smoky notes and a zesty finish, making it an ideal meal to warm you up any time of day.

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NUTRITION

492kcal
Protein
47.1g
Fat
10.7g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Fire-Roasted Diced Tomatoes

1 cup Low Sodium Chicken Broth

1/2 cup Black Beans, rinsed

1/2 cup Corn Kernels

1 medium Yellow Onion

2 Garlic Cloves

2 teaspoons Olive Oil

2 tablespoons Lime Juice

1 teaspoon Cumin

1 teaspoon Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large soup pot over medium heat.

  • 2

    Add diced yellow onion and sauté until softened, about 3-4 minutes.

  • 3

    Stir in minced garlic and cook for another minute until fragrant.

  • 4

    Add the chicken breast to the pot and lightly brown on both sides.

  • 5

    Pour in the low sodium chicken broth and fire-roasted diced tomatoes.

  • 6

    Mix in black beans and corn kernels along with cumin and chili powder.

  • 7

    Bring the soup to a gentle simmer and cook until the chicken is fully cooked, about 10-12 minutes.

  • 8

    Remove the chicken breast, shred it using two forks, then return the shredded chicken back into the pot.

  • 9

    Stir in lime juice and adjust seasoning with salt and pepper.

  • 10

    Let the soup simmer for an additional 3-5 minutes to meld the flavors before serving.

Fire-Roasted Chicken Tortilla Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fire-Roasted Chicken Tortilla Soup

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Chicken Tortilla Soup

A vibrant bowl of Fire-Roasted Chicken Tortilla Soup featuring tender shredded chicken, fire-roasted tomatoes, black beans, and sweet corn simmered in a rich, spiced broth. This comforting soup is perfectly balanced with smoky notes and a zesty finish, making it an ideal meal to warm you up any time of day.

NUTRITION

492kcal
Protein
47.1g
Fat
10.7g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Fire-Roasted Diced Tomatoes

1 cup Low Sodium Chicken Broth

1/2 cup Black Beans, rinsed

1/2 cup Corn Kernels

1 medium Yellow Onion

2 Garlic Cloves

2 teaspoons Olive Oil

2 tablespoons Lime Juice

1 teaspoon Cumin

1 teaspoon Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large soup pot over medium heat.

  • 2

    Add diced yellow onion and sauté until softened, about 3-4 minutes.

  • 3

    Stir in minced garlic and cook for another minute until fragrant.

  • 4

    Add the chicken breast to the pot and lightly brown on both sides.

  • 5

    Pour in the low sodium chicken broth and fire-roasted diced tomatoes.

  • 6

    Mix in black beans and corn kernels along with cumin and chili powder.

  • 7

    Bring the soup to a gentle simmer and cook until the chicken is fully cooked, about 10-12 minutes.

  • 8

    Remove the chicken breast, shred it using two forks, then return the shredded chicken back into the pot.

  • 9

    Stir in lime juice and adjust seasoning with salt and pepper.

  • 10

    Let the soup simmer for an additional 3-5 minutes to meld the flavors before serving.