Saturday, February 18, 2012

Chicken Tortilla Soup

This is a simple soup to put together after work. Pick up a rotisserie chicken and it's even easier! This one does have several ingredients, but if you keep your pantry stocked, it shouldn't be a problem. Grilled pimiento cheese sandwiches are really good with this! The original recipe called for kidney beans and I just can't make myself like eating them. Black beans are a great substitution.

  • 1 pack of boneless, skinless chicken (breast or thighs)
  • OR
  • 1 rotisserie chicken
  • 1 cup onion, chopped
  • 1 tsp. minced garlic
  • 2 cans chicken broth (14.5 oz. each)
  • 1 can crushed tomatoes (28 oz.)
  • 2 cans black beans, rinsed and drained (or 1 black and 1 pinto bean)
  • 1 can yellow corn, drained
  • 1 can Mexican/chili stewed tomatoes
  • 1 can tomato paste (6 oz.)
  • 1 can chopped green chilies (4 oz.)
  • 2 corn tortillas cut into 1/2 inch strips
  • 2 tsps. chili powder
  • 1 tsp. ground cumin
  • 3/4 tsp. dried oregano
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
Stew chicken in a pot until cooked through. Remove and let cool a little. With a fork, shred chicken into bite-size pieces. OR, pull chicken from rotisserie chicken.

In a large soup pot, saute onion and garlic in a very small amount of olive oil until tender. Add broth, tomatoes, beans, tomato paste, chilies, shredded chicken and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Stir occasionally.

Preheat oven to 350 degrees. Place tortilla strips on an ungreased baking pan. Bake for 10-15 minutes; or until crisp.

Pour soup into bowls and top with tortilla crisps.

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