Tuesday, January 29, 2013

Tasty Tuesday: Hearty Chicken Tortilla Soup.

I don't know about y'all, but sometimes our food menu just gets in a rut, and we end up eating the same things over and over and over again. I was on the lookout for new soups recently, and my good friend emailed me a recipe for Chicken Tortilla Soup. I have to be honest here.... I'm no Paula Deen or Ina Garten. I like recipes that include opening cans, pouring into a pot, stirring it together and calling it a meal. Ease is my specialty. So I was kind of nervous when it called for a bit of chopping and sauteing. But seriously, this was so easy. And it was a fave by all in my family, which is no easy feat these days. I tweaked the recipe a little bit to add flavor and make it a bit more hearty in the protein department (hey, I have all boys, and my boys need to be FULL, so adding a few more beans to the mix is a good way to fill up their tummies), so I thought I'd share it with you in case anyone else is suffering from the mid-winter, food menu blues. Enjoy!

(serves 8-10)
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

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

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