Chicken Tortilla Soup

Recipe: Chicken Tortilla Soup

It is full of fiber and lower in calories than many taco type soups (and quick).

Ingredients:

• 1 1/2 cups chicken broth
• 1/2 water
• 1 can black beans (rinsed and drained)
• 1 can fat free refried beans (with green chiles if you want)
• 1 cup chunky salsa
• 1/2 pound ground turkey or 1 shredded chicken breast (can also use leftover meat)
• 1 cup frozen corn
• light sour cream
• reduced fat tortilla chips (or just baked corn tortillas broken into pieces
• cheddar or mozzarella cheese

Directions:

In a large pan combine the beans, broth, corn, salsa, chicken and water. Bring to boil. Reduce heat; cover and simmer for 10 minutes. Crumble some of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with a few more chips, a sprinkle of cheese and a spoon of light sour cream. This makes about 6 servings.

Servings:	6
Time:	20 Minutes Preparation Time 10 Minutes Cooking Time

Source: Modified from a recipe in Taste of Home's Light and Tasty

By kmcb59 from Leavenworth, WA

Request: Chicken Tortilla Soup

Does anyone have a recipe for Chicken Tortilla Soup? Safeway now sells various kinds of soup pre-made and they are very good but pretty expensive. Thanks, Sandy

Feedback:

RE: Chicken Tortilla Soup

I teach a cooking class everyday and the following soup recipe is one of my client's favorites, It's also inexpensive to make.

• 3 skinless, boneless chicken breasts, cooked and diced into 1/4 inch cubes
• 1 28 oz. can tomato sauce
• 1 28 oz. can diced tomatoes with liquid
• 1 28 oz. can black beans, drained and rinsed
• 1 28 oz. can red kidney beans, drained and rinsed
• 2-3 cups frozen whole kernel corn
• 1 envelope taco seasoning mix
• 1/2 tsp. fresh ground pepper
• 1/4 tsp. salt
• 1 large onion, diced
• 6-8 large flour tortillas

Toppings:

Sliced black olives, diced green and red bell pepper, chopped onion, shredded Mexican cheese, sour cream or guacamole.

Combine all soup ingredients except flour tortillas in slow cooker. Stir to mix. I like to leave this in the fridge overnight, it gives better flavor. Cook on low 5-6 hours or high 3-4. When hot- Cut tortillas into 1 by 1/2" strips. Place to cover bottom of serving bowls. Pour hot soup over tortilla strips and serve with toppings. Soup can also be made on top of the stove. Combine the same as above and bring to a boil. Let simmer 15-20 minutes. Serve as above.

Note: If you boil the chicken and add 1/2 tsp. Better Than Boullion to the water, the chicken will have a better flavor. The soup will be thick. If you desire, add a little water but it will taste better if you don't. Serves 4-6 hearty servings. (06/02/2004)

By J Walker