Wednesday, March 11, 2009
Chicken Tortilla Soup
MARCI'S CHICKEN TORTILLA SOUP
1 T. olive oil
1 (12.5 oz.) can chicken (do NOT drain)
1/2 c. finely diced onion
2 garlic cloves
1 t. ground cumin
1/4 t. salt
1/2 t. chili powder
1/4 t. ground pepper
(I use "heaping" teaspoons when measuring the spices)
1 (14 ½ oz.) can chicken broth
1 (15 ¼ oz.) can corn kernels (do NOT drain)
1 (15 oz.) can black beans (rinse and drain)
1 (14 ½ oz.) can Mexican-style stewed tomatoes (cut up)
tortilla strips (see below)
-Preheat oven to 425 degrees.
-Heat oil in pan over medium heat and sautee onion and garlic.
-Add can of chicken and spices (cumin, chili powder, salt and pepper).
-Cook 4-5 minutes, stirring frequently.
-Stir in broth, undrained corn, black beans and tomatoes.
(I like a little extra broth in my finished soup so I add some extra water, maybe 1/4-1/3 cup)
-Increase heat to high and bring to a boil.
-Reduce heat, cover and simmer 15 min.
While the soup simmers you can prepare the tortilla strips (or if you are pressed for time, just crush tortilla chips):
Using kitchen scissors (there is probably an actual name for them) cut tortillas into thin strips (I cut 3 at a time). Spread evenly in a lightly greased 9x13 dish.
Bake them in oven approx 4 minutes then stir them around and bake 3 more.
I often put them under the broiler for a couple minutes at the end to make them golden brown. Let them cool and harden, then serve on top of the soup with your other favorite toppings. Avocados are to die for in it in my opinion.
Serves 6, cost per dish $5.49