This low sodium chicken tortilla soup recipe is hearty and flavorful - made with chicken, black beans, fresh herbs, and your favorite toppings. It makes a great lunch or dinner, and is fantastic any time of year!
2jalapeno pepperssliced, remove seeds for milder version
1bunch cilantrochopped
3cupsbutternut squashfresh or frozen (I used frozen)
6cupsno-salt-added chicken stock
114-ounce can no salt added black beans
1bunch Swiss chardchopped
2limesjuiced
1cupunsalted tortilla chips
Toppingsavocado, chili flakes, sour cream or Greek yogurt, more tortilla chips
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Instructions
In a large pot, heat the olive oil over medium heat. Add the onion and jalapeno peppers and sauté over medium heat for 5 to 6 minutes until vegetables begin to soften.
Add the cilantro, butternut squash, and chicken stock and bring to a boil. Cook for 15 minutes, then blend the soup together with an immersion blender. If you don't have an immersion blender, transfer the soup in small batches to a countertop blender, and blend until smooth. Return blended soup to the pot.
Add the shredded chicken meat, black beans, chopped Swiss chard, and lime juice. Cook over high heat for an additional 5 minutes, until soup is hot and bubbling.
Serve soup with unsalted tortilla chips and your favorite toppings (I used sliced avocado, sour cream, chili pepper flakes, and more lime). Enjoy!
Notes
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*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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