Chicken Tortilla Soup

Sorry, I know we've got another chicken tortilla soup recipe on here, but this is another recipe the nutritionist at the hospital came up with! I think her stamp of approval is worth sharing. Her goal was to create a food that was healthy, attractive in color and smell, and tasty! Let me know what you think.

Makes 10 servings (1 serving = 1 cup)

Ingredients:

• 4 chicken breasts, cooked and shredded
• 1 tbsp olive oil
• 1 red onion, diced
• 3 garlic cloves, minced
• 2 (15 oz) cans diced fire-roasted tomatoes
• 1 package taco seasoning
• 2 (15 oz) cans no-salt added black beans
• 2 (15 oz) cans no-salt added pinto beans
• 8 oz diced green chilies
• 8 oz chile verde (green)
• 1 cup water
• Toppings: shredded cheese, sour cream, avocado, and whole grain tortilla chips

*Multi-grain scoops really make this soup. I'd spring for those if you can.

Directions:

• Fill a 3-quart saucepan halfway with water. Place chicken in water and bring to a boil over high heat. Once boiling, reduce heat to medium-high and continue to cook chicken for ~10 minutes or until cooked through. Remove chicken from pot and let cool. Shred chicken and set aside. 
• Preheat oil in a large stockpot over medium heat. Pour onion into pot and cook for ~5 minutes or until softened and starting to brown. Add garlic, cook for an additional 1-2 minutes. Stir often to make sure garlic doesn't burn.
• Add tomatoes (do not drain) and taco seasoning to the pot.
• Drain one can of black beans and one can of pinto beans. Save the liquid in the other two cans. Add the beans, liquid from the two bean cans, green chilies, Chile Verde, and water to the pot. 
• Bring soup to a boil. Turn down heat to medium-low and simmer for 30 minutes or until thickened. 
• To serve - pour soup into bowl. Add preferred toppings. 

Nutrition Facts:

Amount per serving:

• Kcals: 310
• Carb: 45 g
• Fat: 2.5 g
• Protein: 24 g