January 26, 2015

Chicken Tortilla Soup


You must run, not walk, to your kitchen and make this soup.  It is delicious.  I made this for our lunch today.    I absolutely love soup, and a broth based soup can be low in calories as well as warm, yummy and satisfying!


This chicken tortilla soup has carrots, tomatoes, black beans, corn, onion, and chicken breast tenderloins.  So it is healthy, as well.   All this goodness in one bowl of soup!
Oftentimes when I make soup, I think of the Seinfeld episode, The The Soup Nazi.   Pretty funny.

Here's how I did it:

Chicken Tortilla Soup:

1 lb. chicken breast tenderloins
1 - 14.5 ounce can of diced tomatoes with jalapeƱos and tomato juice
1 -  15 ounce can of black beans, drained and rinsed
1 cup of frozen whole kernel corn
1 cup of carrots, diced
1/4 sweet onion, diced
1 - 32-ounce box of chicken broth
1 tablespoon of chili powder
1 heaping teaspoon of garlic powder
1 heaping teaspoon of cumin

For garnish:

Tortilla Strips
sour cream

Preheat oven to 350 degrees F.  Place chicken on a foil lined sheet pan and drizzle with olive oil and sprinkle with Lowry's Chicken and Poultry Rub.  Place in a 350 degree oven and bake 25 minutes or until done.  Let the chicken cool and cut into bite size pieces.

In a soup pot, add diced tomatoes, black beans, corn, carrots, onion, chicken broth, chili powder, garlic powder, cumin, and chicken.  Bring to a boil, reduce heat and simmer for approximately 30 minutes.

Ladle soup into soup bowls and add a dollop of sour cream and tortilla strips.

Serve to family and friends!








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