Dinner

Mexican Chicken & Cheesy Tortellini Soup

Queso fresco tops this soup packed with sliced chicken breasts and cheesy, wholewheat tortellini.

None
Gibson & Smith
Servings
4
Prep Time
20 min
Cook Time
3 min
Duration
23 min

Ingredients

  • 1 14 1/2-oz BPA-free can unsalted diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 9-oz package fresh whole-wheat cheese tortellini
  • 3/4 lb boneless, skinless chicken breasts, thinly sliced
  • 1 1/2 cups frozen corn kernels
  • Juice of 1 lime
  • 1/2 cup fresh cilantro (leaves and thin stems), chopped
  • 1/2 tsp fresh ground black pepper
  • 2 oz queso fresco cheese

Preparation

  1. To a large saucepan, add tomatoes and broth; cover and bring to a boil. Add tortellini and return to a boil. Reduce heat to medium-high, cover and cook for 5 minutes, stirring occasionally. (TIMESAVING TIP: Chop cilantro and slice chicken while tortellini simmers.) To saucepan, add chicken and return to a boil. Cover and simmer until chicken is cooked through, about 3 minutes, stirring occasionally.
  2. Add corn and stir until heated through, about 30 seconds. Remove from heat and stir in lime juice, cilantro and pepper. Divide among serving bowls and crumble cheese evenly over top.

Nutrition Information

  • Serving Size 1 3/4 cups soup
  • Calories 460
  • Carbohydrate Content 45 g
  • Cholesterol Content 111 mg
  • Fat Content 14 g
  • Fiber Content 7 g
  • Protein Content 38.5 g
  • Saturated Fat Content 5 g
  • Sodium Content 519 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g