Summer Chicken and Corn Tortilla Soup with Zoodles

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This summer twist on classic Mexican tortilla soup replaced the tortillas with crunchy al dente zoodles and adds fresh sweet summer corn for extra flavor and bite.

Summer Chicken and Corn Tortilla Soup with Zoodles

You can turn any soup into a summer soup by swapping in certain ingredients, like here with this chicken tortilla soup, made seasonal with the addition of fresh yellow corn and zucchini noodles.

Fire roasted tomatoes, beans, lime juice, and plenty of spices and seasonings make this flavorful soup a hit with all tastebuds! It’s hearty, protein and veggie packed, and saves well in the refrigerator for a few days.

The cheese is optional, but adds another flavor profile and consistency to the soup, making it heartier and more comforting. If you’re like my husband, you’ll opt for the cheese AND enjoy it with a bag of yellow corn chips!

Summer Chicken and Corn Tortilla Soup with Zoodles

For a spin on this soup, use carnitas or shrimp instead of chicken and use spiralized carrots instead of spiralized zucchini. Make it your own, as always!

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

Nutrition

Calories

214 cal

Fat

4 g

Carbs

13 g

Protein

31 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 4-6

Summer Chicken and Corn Tortilla Soup with Zoodles

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

  • 2 ears of corn, shucked
  • olive oil, to brush
  • salt and pepper
  • 1 medium zucchini
  • 1 small yellow onion, diced
  • 1 large garlic clove, minced
  • 1 large jalapeno, seeded and finely diced
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • 6 cups low sodium chicken broth
  • 1 (14.5oz) can fire roasted diced tomatoes
  • 1 (14.5oz) can black beans, rinsed and drained
  • 1 pound cooked shredded chicken breast
  • 1 avocado, sliced
  • juice of 2 small limes
  • 1 cup roughly chopped fresh cilantro leaves

Instructions

  1. Heat a grill plan over medium-high heat. Using a silicone brush or otherwise, brush the corn with olive oil and season generously with salt, and pepper. Cook on the grill, turning every 2 minutes to grill each side of the corn until kernels are bright yellow and corn is cooked. When cool enough to handle, slice the kernels off with a knife and set aside.
  2. While corn cooks, slice the zucchini halfway through lengthwise to create a slit, being careful not to pierce any farther than its center. Spiralize with Blade D and set aside.
  3. Heat the olive oil in a large pot over medium-high heat. When the oil is shimmering, add the onion and cook for 3 to 5 minutes or until softened. Add the garlic and jalapeno and cook for 30 seconds or until fragrant. Add the chili powder, oregano, cumin, and paprika and stir to combine.
  4. Add the broth, tomatoes, and beans to the pot. Increase the heat to high and bring to a boil, then reduce the heat to medium low and add the cooked chicken, lime juice, and zoodles to the pot. Cook for 2-3 minutes more or until the chicken is warmed through.
  5. Stir in the cilantro, avocado, and season with salt and pepper. Let simmer for 30 seconds and then ladle the soup into bowls and serve garnish with the corn.
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Summer Chicken and Corn Tortilla Soup with Zoodles

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