Wednesday, May 22, 2013

Chicken Tortilla Soup

Chicken Tortilla Soup

This was fairly simple to make, is fairly healthy, and would probably please most crowds.

-1 Tbsp olive oil
-1 onion, diced
-4 cloves garlic, minced
-5 c chicken broth
-1 can diced tomatoes with green chiles
-1 (6 oz) can tomato paste
-4 c water
-1 (15 oz) can diced tomatoes
-2 cans black beans, drained and rinsed
-1 can white corn
-3 c cooked chicken, shredded or diced
-1 Tbsp sugar
-1 Tbsp cumin
-1 Tbsp chili powder
-1 tsp salt
-1/2 tsp pepper
-4 Tbsp cornmeal mixed with equal parts water
-6 whole wheat/ corn blend tortillas, cut into strips
-for serving:  cilantro, diced avocado, lime wedges, sour cream, shredded cheese, hot sauce

Heat olive oil in large pot over medium heat.  Add onion and saute until it begins to soften (about 5 min).  Add garlic and saute until fragrant (about 1 minute).  Add broth- pepper.  Simmer 30 minutes, stirring intermittently.  Add cornmeal/ water paste.  Stir well, reduce heat to medium low, and simmer an additional 30 minutes until soup is reduced and thickened.  Add tortilla strips 5 minutes before serving, stirring to allow them to soften.  Serve with desired toppings.

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