March 6, 2008

Chicken Tortilla Soup

This soup is way good. My mom brought me a pot of it and it went down quick! It has a lot of ingredients that you probably have in your pantry.

2 tablespoons olive oil
1 large onion, chopped
2 med. carrots, finely chopped
2 tablespoons minced garlic
3 cups chicken broth
1 (14 oz.) can diced tomatoes, undrained
1 cup mild picante sauce
1 (15 oz.) can black beans, rinsed and drained
1 cup frozen whole kernal corn
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon chili powder
1/8 teaspoon paprika
2 cups chopped cooked chicken breast
1/4 cup chopped cilantro
Tortilla chips, sliced avacados, shredded cheddar cheese, sour cream

1. Heat olive oil in a Dutch oven over med. heat. Add onion, carrots and garlic. Cook until onion is tender, about 6 min.
2. Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices. Bring to a boil. Reduce heat, cover and simmer 30 min. Add chicken and cilantro. Cook until thourghly heated.
3. Ladle into soup bowls and top with tortilla chips, sliced avacados, cheese, and sour cream, if desired. Serves 6
(If not eating immediately, add the cilantro at serving time for peak flavor.)

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