Friday, November 6, 2009

Chicken Tortilla Soup

A 'clear-your-sinuses' soup, served with packaged tortilla chips--almost like a hot salsa.

Three boneless, skinless chicken breasts, cooked and chopped (about 12 ounces after cooking)
1 cup finely grated carrots
1/2 cup celery, finely chopped
2 tbsp olive oil
4 cups water
1 tbsp chili powder
1 tsp paprika
1 tsp crushed red pepper
1 tsp cayenne pepper (or less to taste)
1 tsp oregano
2 tbsp cayenne pepper sauce
1 cup salsa
2 28 oz cans crushed tomatoes
1 15 1/2 oz can red kidney beans, drained, rinsed and pureed
2 cans creamed corn
1 15 1/2 oz can black beans, drained and rinsed


Cook three boneless, skinless chicken breasts. Cool, chop or shred, and set aside.

Finely grate carrots and chop celery. Saute in 2 Tbsp olive oil in a stock pot, just long enough to justify adding the oil. ;)

Add water and seasonings. Simmer over medium heat until veggies are tender.

Add salsa, tomatoes, pureed beans, corn, and black beans. Simmer for at least half an hour, stirring occasionally.

Add chopped chicken. (Or consider adding an additional can of beans and omitting the chicken for your vegetarian friends)

Serve with tortilla chips to help cool the burn.

Freezes well, and may also be made with leftover holiday turkey.

Nutrition Facts: Serving Size 264.0g, about one cup, Calories 156, Total Fat 3.2g, Saturated Fat 0.6g, Trans Fat 0.0g, Cholesterol 15mg, Sodium 558mg, Total Carbohydrates 23.5g, Dietary Fiber 5.9g, Sugars 7.4g, Protein 10.3g, Vitamin A 51%, Vitamin C 18%, Calcium 7%, Iron 13%

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