Laura - posted on 02/27/2009 ( 1 mom has responded )
I just made a fantastic version of Chicken Tortilla Soup last night. My hubby is very particular about his soup and he made the comment that it tasted just like the best tortilla soup he's had in a restaurant.
If you pre-cook the chicken, this recipe only takes about 10-15 minutes. It takes about 22 minutes to boil chicken breasts from frozen state. It takes about 5 minutes to shred them with forks.
For 4 people:
I adapted a few recipes from the internet and came up with the following:
2 frozen boneless, skinless breasts, boiled and shredded or two cans pre-cooked chicken
1 - 11 oz can no salt added corn, drained
1 - 15 oz can diced tomatoes with green chilis, undrained (or you can use no salt added and add your own chilis)
1 - 14.5 oz can black beans, undrained
2 - 14.5 oz cans low sodium chicken broth
1 cup diced white onions (I used frozen)
1 cup green bell pepper (I used frozen)
2T - minced garlic
olive oil (turn of the pan or approx 2T)
2t - cumin
2T - chili powder (or to taste)
black pepper to taste
crushed tortilla strips for topping
shredded cheddar cheese for topping (I used 2%)
Put enough olive oil in stockpot to cover the bottom.
Add onion & garlic. Stir periodically until onions are translucent. Add bell peppers.
Once bell peppers have cooked, add in all other ingredients except toppings.
Bring to a rolling boil. Simmer for 5 minutes.
Top with cheese and tortilla chips (to taste).
Please try it and let me know how it comes out. I am not a soup eater and I even ate three servings. I never eat that much. It must be good!