This soup tastes just as good or better the next day. It’s a perfect, make-ahead recipe.
What you'll need
Spatula or spoon
Can opener (if using canned items)
Large pan with lid
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
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.
- In a hurry? Use leftover shredded rotisserie chicken.
|Amount Per Serving|
|% 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: