Wednesday, November 3, 2010

Chicken Tortilla Soup

Hi sweet readers! Oh my goodness it's been awhile since I've been on here. Life is back to normal, praise the Lord and I'm back to cooking and blogging!
It's Fall and the cooler weather makes me crave soup. I love soup and God has blessed me with a family that does too! My hubby has warmed up to the idea of soup as a meal and our 3 year old son couldn't be happier about a nice bowl of soup for dinner. This is a family favorite and special request of my hubby. Have fun with a variety of toppings so everyone can make their own just how they like it.

Recipe: (serves 6-8)
Ingredients:
1 small onion, diced
3 garlic cloves, minced
1 Tablespoon olive oil
1 Tablespoon Chili Powder
1/2 Tablespoon Cumin
1/2 Tablespoon Italian Seasoning
2 (15oz) cans diced tomatoes with their juices
5-6 cups Low Sodium chicken Broth
1 1/2 cups water
1 (4oz) can diced green chilies (or diced jalapeƱos for more heat)
1 (15oz) can black beans, drained and rinsed
1/4 cup cilantro, chopped
2-3 chicken breasts or 6-8 chicken breast tenders*, cooked and shredded

Garnishes:
Tortilla chips
shredded cheese
avocado slices
diced red onion

Directions:
1. In a large pot, heat olive oil and saute onion and garlic until soft. Stir in chili powder, Italian seasoning and cumin and lightly toast ~ 1 minute. Add tomatoes, 5 cups of broth and water, bring to a boil, then turn down to a simmer for 5-10 minutes.

2. Stir in chilies (or jalapeƱos), beans, cilantro and chicken*. Add more broth if needed. Simmer 10 minutes. Season to taste with salt and pepper.

3. Serve topped with your favorite toppings.

*If you prefer, you can add raw chicken to the simmering soup in step 2. Be sure your chicken is cooked through, you may want to add an additional 5 minutes to your cook time. Pull out your chicken breasts or tenders when they are fully cooked, chop or shred the meat then add it back to the soup.

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