Make a gorgeous, healthy family meal in 15 minutes? Yes, it is very possible! This recipe is unbelievably quick, delicious, and full of protein and fiber.  It’s a good recipe for the kids to help prepare, and they can embellish their own bowls of soup at the table to their tastes with the optional toppings listed below.  Vegetarians can leave out the chicken altogether or use diced extra-firm tofu instead.  For a spicier touch, use hot enchilada sauce and serve the soup with hot pepper sauce, such as Tabasco. Serve it with celery sticks with blue cheese dressing.

Tip: To make your own seasoned chicken, cut one boneless, skinless chicken breast half (1/3-1/2 lb.) into bite-sized pieces and season the pieces with salt, pepper and garlic powder.  Heat 1 Tbsp. olive oil in a nonstick skillet over medium heat and cook the chicken flipping often, until it is no longer pink inside, about 5-7 minutes total.  Remove it from the heat and add it to the soup.

Do your kids like to design their own bowls of soup at the table?

Recipe: Chicken (or Meatless) Tortilla Soup

  • Prep Time: 10 min(s)
  • Cook Time: 5 min(s)
  • Total Time: 15 min(s)
  • Servings: 4, about 2 cups each

A quick and easy soup recipe.

Ingredients

    • 10 oz. mild or spicy enchilada sauce
    • 15 oz reduced-sodium chicken or vegetable broth
    • 15 oz. canned corn kernels or creamed corn, with their liquid
    • 15 oz. canned black beans, drained and rinsed
    • 1 large tomato, diced (about 1 1/2 cups total)
    • 1 1/2 cups cooked chicken breast or extra-firm tofu (optional), diced
    • 1/2 cup shredded Cheddar cheese (optional for serving)
    • 1 cup tortilla chips, for serving (use the broken chips from the bottom of the bag)
    • 1 avocado, diced (optional for serving)
    • 1/2 cup light sour cream (optional for serving)
    • 1/2 lime, cut into wedges (optional for serving)
    • 1/4 white onion, diced (optional for serving)
    • 1/4 cup fresh cilantro (optional for serving)

Instructions

    • In a medium stockpot over medium heat, combine the enchilada sauce, broth, corn, beans, tomatoes and chicken or tofu (optional). Stir to combine and heat through to just below boiling. (At this point you can proceed with the recipe or refrigerate it for up to 2 days.)
    • Meanwhile, put the cheese, chips, and other optional toppings in small serving bowls at the table.
    • Serve the soup hot, stirring in whatever toppings you like from the list above, at the table.

You Might Also Like

  • http://www.standuppouches.net/ Katie Martin

    This recipe sounds downright delicious! I really like that you gave the vegetarian tofu option since that is so rarely put forward. Also, I have never thought to use the juice that the corn is in from the can as well. Does that add a better taste to the soup instead of just using more broth? I only wonder since the syrup has preservatives in it and I like to avoid them as much as possible.

  • http://www.robertreeveslaw.com/other-practice-areas/work-injuries.html Work Accident Lawyers

    To answer your question, I can never have my daughter use her own bowl, she would flip it right off the table! :(

    This recipe looks incredible though, I want to make it for lunch! :)

  • MJ

    this looks delicious! i can’t wait to try it!

  • Pingback: Soup-er Recipes . Food & Fitness . PBS Parents | PBS()