Easy Chicken Tortilla Soup
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| Sun, 02-17-2008 - 11:16am |
Chicken Tortilla Soup
2 Tbs olive oil
2 medium-large onions, cut into medium dice
4 large garlic cloves, minced (I used garlic powder b/c I didn't have any fresh)
4 tsps chili powder
2 tsps dried oregano
2 28-ounce cans crushed tomatoes (try fire-roasted) (I couldn't find these, so I used plain crushed tomatoes, then added 1 tsps cumin and a couple shakes of tabasco Sauce)
1 quart chicken broth
1 16-ounce package frozen corn (omitted)
2 4-ounce cans green chilies, chopped
2 15.5-ounce cans black beans
4 cups shredded cooked chicken (I just used one from the deli -- white meat only)
1/2 cup chopped fresh cilantro
Heat oil in large soup kettle over medium-high heat. Add onions; saute until tender, about 4 minutes. Add garlic, chili powder, and oregano; saute 1 minute longer.
Add tomatoes, broth, corn, chilies, beans, and chicken; bring to a simmer. Reduce heat and simmer partially covered, to blend flavors, about 20 minutes.
Stir in cilantro; let stand a couple of minutes.
Makes 4 quarts - 10 servings (320 calories, 27g protein, 39g carbohydrates, 7g fat, 10g fiber)


