Friday, March 18, 2011

Tortilla Soup

1.5 to 2.0 pounds boneless, skinless chicken breasts
~1 1/2 t cumin
~1/2 to 1 t garlic powder
~1 to 2 t chili powder
~ 1 t Mrs Dash Fiesta Lime
Salt & pepper
1 small onion, cut in half and then sliced thinly (raw, or sauteed in olive oil until lightly browned - see instructions below)
1 15-ounce can of corn, rinsed and drained
1 15-ounce can of black beans, rinsed and drained
1 15-ounce can of crushed tomatoes
1 15-ounce can of diced tomatoes
4 ounce can of diced jalepenos or green chilis (depending on your heat preference)
About 24-32 ounces of chicken broth (depends on preferred broth thickness)
About 5 or 6 small corn tortillas, sliced, brushed with oil, and baked at 350 for about 15 minutes; or in a pinch, store bought tortillas (check ingredient list to be sure there are no undesirable ingredients in the corn chips you purchase)

Optional garnishes: Greek yogurt, avocado, sliced lime, chopped cilantro, skim-mozzarella cheese, peppers of any kind, etc.

Version 1 (Use if you will be gone all day and cannot do an intermediary step)
Place chicken, the majority of all seasonings, both cans of tomatoes, jalepenos/green chilis, raw onions, chicken broth in slow cooker on low. Cook for about six to eight hours. Add the corn and beans. Re-season with remaining spices to taste. Make sure chicken has "shredded" during cooking or use a fork to break apart. Cook another 30 minutes. Serve in a bowl over tortilla chips and garnish as desired.

Version 2 (Use if you will be home and can do an intermediary step about halfway to 3/4s of the way into the cooking process)
Place chicken, the majority of all seasonings, both cans of tomatoes, jalepenos/green chilis, and chicken broth in slow cooker on low. About 2 or 3 hours before serving, add sauted onions, corn, and beans. Break chicken apart with a fork, as desired. About 30 minutes to an hour before serving, re-season as necessary. If making tortilla chips, begin them now. Serve in a bowl over tortilla chips and garnish as desired.

This serves about 8 to 10.

Comments: My husband cooks a very highly processed version of tortilla soup, which is quite tasty. I really love his soup, but wanted a healthier, more nutritious, and less processed version. This soup was very delicious and everyone in the family loved it. We all prefer the home made tortilla chips, but make it with store bought chips when we are short on time.

Picture shows soup with store bought blue corn chips as garnish (and at the bottom of the bowl)

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