HEARTY CHICKEN TORTILLA SOUP
(serves 8-10)
Ingredients:
4 large chicken breast, cut up into small, bite size pieces
3-4 Tbl olive oil
2 clove minced garlic
1 small yellow onion, chopped
2 tsp cumin
2 Tbl cilantro, chopped (I always use WAY more than the recipe calls for. Use this according to your taste)
1.5 tsp salt
2 tsp chili powder
2 cans rotel (I used one can of mild regular, and one can lime & cilantro)
2 cans chicken broth (I always use low sodium, low fat)
2 cans condensed tomato soup
1.5 cans black beans, rinsed and drained
1.5 cans yellow corn, drained
3 cups water
2-3 burrito sized tortillas, cut into small strips
Instructions:
Combine chicken, olive oil, garlic and onion in a large pan. Saute until chicken is cooked. Add cumin, cilantro, salt and chili powder to the meat mixture. Stir together until the meat is covered in seasoning well. Transfer mixture to a large stock pot. Add stewed tomatoes, rotel, chicken broth, tomato soup, black beans, corn and water. Stir together and let simmer for about an hour.
While soup is simmering, heat a few tablespoons of olive oil in a skillet. Add the tortilla strips to the skillet, stirring frequently; remove from skillet once crispy.
Use tortilla strips, sour cream, cilantro, avacado and shredded mozzarella cheese as garnish for the soup.
This post is linked at Milk and Cuddles Mommy Club
