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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 83.8
  • Total Fat: 1.3 g
  • Cholesterol: 7.7 mg
  • Sodium: 476.8 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 6.8 g

View full nutritional breakdown of Tortilla Soup with Chicken and Black Beans calories by ingredient
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Tortilla Soup with Chicken and Black Beans

Submitted by: AASLP___

Introduction

To make this a satisfying meal, eat two (or three!) servings and include some of the optional garnishes. Skip them and stick to the one cup serving size if you're looking for lighter fare. To make this a satisfying meal, eat two (or three!) servings and include some of the optional garnishes. Skip them and stick to the one cup serving size if you're looking for lighter fare.
Number of Servings: 17

Ingredients

    2 medium onions, chopped (about 2 cups)
    2 green bell peppers, chopped
    1 red bell pepper, chopped
    4 garlic cloves, minced
    2 teaspoons canola oil
    2 (4-ounce) can green chilies, chopped
    2 (15-ounce) cans Italian-style stewed tomatoes, chopped (keep the juice)
    3/4 cup cooked or canned black beans, drained and rinsed
    1 chicken breast (approx. 8 oz)
    9 cups chicken broth, divided
    1 tablespoon chili powder
    2 teaspoons ground cumin
    1 teaspoon hot sauce or to taste
    1/2 cup masa harina
    Salt and pepper to taste

    Optional garnishes:
    Shredded cheese
    tortilla strips
    cilantro
    sour cream

Directions

In a large pot or dutch oven, canola oil over medium-low heat. Add onions, bell peppers, and garlic and cook, covered, for 5 minutes until onions are translucent. Add chiles, chili powder, and cumin and cook until fragrant, about two minutes. Add tomatoes and their juice, 8 cups chicken stock, beans, and hot sauce. Bring to a boil. Add chicken breast, reduce heat, and simmer, covered, for 15 to 20 minutes or until chicken is cooked through. Remove the chicken from the soup and chop or shred. Return chicken to pot.



In a small bowl, combine masa harina and the remaining 1 cup chicken broth (you can substitute water here). Whisk into soup. Bring back to a boil. Reduce heat and simmer for 5 minutes. Add salt and pepper to taste.



Serve with garnishes, if desired.



Makes approximately 17 servings (1 cup each)

Number of Servings: 17

Recipe submitted by SparkPeople user AAANNE.






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