Saturday, August 14, 2010

Chicken Tortilla Soup #90

This is actually the combination of about 3 recipes I found while searching the internet.  I put in all my favorite ingredients!

2 skinless, boneless chicken breasts, cooked and shredded
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth

1/2 cup half and half
1 flour tortilla
1 cup frozen corn kernels
1/2 cup chopped onion
1/2 can black beans
1/2 teaspoon chili powder
1 tablespoon lime juice
1 can Rotel
tortilla chips
1/2 cup shredded Monterey Jack cheese
sour cream

1.  In a large pot over medium-low heat, cook the onion and garlic for a couple of minutes. Add the garlic and cumin and mix well.
2.  Then add the broth, corn, chili powder, black beans, lime juice and Rotel.
3.  Break the tortilla soup up into small pieces and add to a food processor.  Add about 1/2 cup of broth and pulse until completely combined. Add mixture to broth to thicken.  Simmer 20-30 minutes.
4.  Serve in individual bowls, top with the Monterey Jack, sour cream, and tortilla chips.

The ruling:
Yummy!  This was extremely good and healthy too!  I will definitely be making this again.

No comments:

Post a Comment