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Chicken Tortilla Soup
Recipe Adapted from Food Network
Serves 4-6
2 TB olive oil
1 large onion, chopped
1 can diced green chilis -or- 2 jalapenos, seeded and finely diced
1 lb chicken-cooked and shredded
¼ tsp cayenne pepper
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
1 16 oz can diced tomatoes - or- 4 fresh tomatoes, chopped and combined with 1 cup water and 6 oz tomato paste
1 can white or black beans, drained and rinsed
2 cups chicken broth
1/2 cup cream, optional
salt and pepper to taste
In a large pot, heat oil and sauté onion and chilies until tender. Add the cooked chicken, spices, tomatoes, beans, broth and cream.
Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Ladle into bowls & garnish.
Garnish options:
yellow corn tortillas-sliced and baked*
fresh cilantro, chopped
1/2 fresh lime squeezed over soup
avocado
sour cream
shredded cheese
*Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil, sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.
