Skip to content
Learn more about nutrition with the free EatFresh.org Mini Course! Start or continue now ›
https://eatfresh.org/eatfreshorg-mini-course
Ready In:
40 minutes
Serves: 4
This soup tastes just as good or better the next day. It’s a perfect, make-ahead recipe.
What you'll need
Measuring cups
Measuring spoons
Cutting board
Sharp knife
Spatula or spoon
Soup ladle
Can opener (if using canned items)
Large pan with lid
Ingredients
Serves 4
1 1/2 cups Onion chopped
3 1/2 cups Chicken Broth reduced-sodium
1 1/4 pounds Chicken Breasts bone-in, skin removed
1 cup Chayote Squash diced, peeled
3/4 cup Pinto Beans canned, low-sodium, rinsed, drained
1 tablespoon Chili Powder
1/2 teaspoon Garlic Powder
4 Tortillas 6-inch corn, cut into strips, baked until crisp
1 Avocado peeled, pitted, sliced
Directions
1.Spray a large saucepan with nonstick cooking spray. Add onion and cook over medium-high heat for 5 minutes to brown, stirring occasionally.
2.Add broth and cover saucepan; increase heat to high. When broth starts to boil, add chicken, squash, beans, chili powder, and garlic powder.
3.Bring to a boil again; lower heat and simmer for 20 minutes.
4.Remove chicken from soup and let cool slightly. Shred into small pieces. Add shredded chicken back to soup.
5.Pour soup into bowls and top with tortilla pieces and avocado. Serve immediately.
Chef's Tips
- In a hurry? Use leftover shredded rotisserie chicken.
Nutrition Facts
Serving Size 2.00 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 390 | ||
| % Daily Value* | ||
| Total Fat 12 g | 15% | |
| Saturated Fat 3 g | 15% | |
| Sodium 600 mg | 26% | |
| Total Carbohydrate 32 g | 12% | |
| Dietary Fiber 9 g | 32% | |
| Protein 41 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
“Funded by USDA SNAP, an equal opportunity provider and employer. Visit http://calfreshhealthyliving.org for healthy tips.”