Hearty Chicken Tortilla Stoup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4, 4" corn tortillas2 tsp. olive oil1 medium onion, chopped2 tsp. garlic, minced6 cups chicken broth (depends on how thick you want it)2 cups cooked diced chicken breasts15 oz. cans of: Stewed tomatoes with jalapenos Black beans (drained and rinsed) Whole kernel corn (drained and rinsed)1 tbsp. chili powder1 1/2 tsp. cumin1 tsp. dried oregano or cilantroSalt to tasteHot sauce, optionalLemon or lime juice to taste, optional6 tbsp. light sour cream (optional, but included in calorie count)
1.) Cut the tortillas into strips and lay out on a baking sheet lined with foil or a silpat. Mist with a little non-stick spray and sprinkle with salt, if desired. Bake in a 350 degree oven for just 5-10 minutes, or until crisp but not dark brown.
2.) Meanwhile, set a large soup pot or dutch oven over medium heat. Slowly sweat the onion and garlic in the olive oil with a pinch of salt for 5 minutes, or until soft and just slightly golden.
3.) Add the dried herbs, chili powder and cumin, stir, then add the chicken, broth, and beans. Bring this to a boil, then reduce to a simmer. Cook for 10 minutes.
4.) Add the tomatoes and corn, cook for another 10 minutes, then taste for seasoning. Add hot sauce if you want a little more heat or a splash of citrus juice if you want to add a little freshness. Simmer until the corn is heated through, about 5 minutes.
5.) To serve, arrange a few tortilla strips in the bottom of each bowl. Ladle the soup on top, then garnish with a tablespoon of sour cream and an extra shot of hot sauce, if desired.
Serves 8 as an appetizer or 6 as a main course.
Number of Servings: 8
Recipe submitted by SparkPeople user BTVMADS.
2.) Meanwhile, set a large soup pot or dutch oven over medium heat. Slowly sweat the onion and garlic in the olive oil with a pinch of salt for 5 minutes, or until soft and just slightly golden.
3.) Add the dried herbs, chili powder and cumin, stir, then add the chicken, broth, and beans. Bring this to a boil, then reduce to a simmer. Cook for 10 minutes.
4.) Add the tomatoes and corn, cook for another 10 minutes, then taste for seasoning. Add hot sauce if you want a little more heat or a splash of citrus juice if you want to add a little freshness. Simmer until the corn is heated through, about 5 minutes.
5.) To serve, arrange a few tortilla strips in the bottom of each bowl. Ladle the soup on top, then garnish with a tablespoon of sour cream and an extra shot of hot sauce, if desired.
Serves 8 as an appetizer or 6 as a main course.
Number of Servings: 8
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 196.2
- Total Fat: 3.8 g
- Cholesterol: 29.6 mg
- Sodium: 497.1 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 5.0 g
- Protein: 17.7 g
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