Chicken Tortilla Soup
(from deniseash’s recipe box)
Source: http://shrinkingkitchen.com/chicken-tortilla-soup/
Prep time: 20 minutes
Cook time: 40 minutes
Serves 8 people
Categories: Healthier; Soup
Ingredients
- 2 boneless, skinless chicken breasts (you can save yourself a whole lot of time by using a rotisserie chicken)
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 garlic cloves, minced
- 1/4 cup poblano pepper, diced
- 1/2 cup red bell pepper, diced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 10 ounce can of Rotel, with juice
- 4 cups low sodium vegetable broth
- 3 tablespoons tomato paste
- 4 cups hot water
- 2 15 ounce cans of black beans, drained and rinsed
- 3 tablespoons cornmeal
- 4 small corn tortillas, cut into strips
Directions
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eheat the oven to 375.
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Spray the chicken breasts with cooking spray and sprinkle lightly with salt and pepper.
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Bake in the oven for 15-20 minutes till done.
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(You can skip the above steps if you opt for a rotisserie chicken)
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Shred the chicken with two forks and set aside.
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Heat a large pot over medium high heat.
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Add the olive oil, onion, garlic, poblano and red bell pepper.
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Add the spices.
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Cook the vegetables, stirring occasionally, for about five minutes.
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Add the chicken, Rotel, broth, tomato paste and water.
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Stir and bring the mixture to a boil.
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Next, add the black beans.
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Mix the cornmeal and 1/2 cup water in a small bowl, then incorporate the mixture into the soup.
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Simmer the soup for 10-15 minutes.
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Taste for seasonings – add more of whatever you like, if necessary.
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Throw the tortilla strips into the pot and stir.
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Remove from heat…you’re ready to serve!
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Top with whatever you like – lowfat sour cream, light shredded cheddar, chopped cilantro – and serve with limes for squeezing.