The Famous Mexican Chicken & Cheesy Tortellini Soup

Mexican Chicken & Cheesy Tortellini Soup

INGREDIENTS:

• 1 14½-oz BPA-free can unsalted diced tomatoes
• 4 cups low-sodium chicken broth
• 1 9-oz package fresh whole-wheat cheese tortellini
• ¾ lb boneless, skinless chicken breasts, thinly sliced
• 1½ cups frozen corn kernels
• Juice of 1 lime
• ½ cup fresh cilantro (leaves and thin stems), chopped
• ½ tsp fresh ground black pepper
• 2 oz queso fresco cheese

Method :

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. (TIME SAVING 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.

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

Time : 20 Min