Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 package of Chicken Drumsticks, skin removed (16)1 can Black Beans, drained and rinsed1 small can Crushed Tomatoes (without skin)1 Yellow Onion, chopped2-3 cloves Garlic, chopped 3 large Carrots, chopped (as small as you want)2 stalks Celery, chopped1 carton Low Sodium Fat Free Chicken Broth1 small bag of Frozen White and Yellow CornDried OreganoChili PowderSeasoning SaltGarlic PowderOnion PowderBlack PepperHandful of Tortilla Chips
Season the chicken with the seasoning salt, black pepper, onion powder, and dried oregano. Roast in the oven at 350 F for about 30-40 mintues.
Meanwhile, add garlic, onion, celery and carrots into a large pot (preferably nonstick to avoid having to use oil) and sautee until they begin to soften (but not carmelized). Add the corn, black beans, and tomatoes and sautee for another 2-3minutes. Add the chicken broth and enough water to fill the pot half way and bring to a boil.
After taking the chicken out of the oven, throw the chicken right into the pot. Add enough water to cover completely (without overflowing). Add chili powder and dried oregano and any extra salt to taste (it's okay to taste since the chicken is fully cooked). Allow to boil for at least 45 minutes or until the chicken begins to fall off of the bones.
Remove the chicken from the pot. Allow to cool for a few minutes. Then remove the meat from the bones and gristle, and return the meat to the pot. Discard the unwanted bits.
Ladle some soup into a bowl, crumble some tortilla chips on top and enjoy! Add a sprinkling of cheese and cilantro for extra goodness.
Serving Size: 1-cup
Number of Servings: 8
Recipe submitted by SparkPeople user ALIRENCO.
Meanwhile, add garlic, onion, celery and carrots into a large pot (preferably nonstick to avoid having to use oil) and sautee until they begin to soften (but not carmelized). Add the corn, black beans, and tomatoes and sautee for another 2-3minutes. Add the chicken broth and enough water to fill the pot half way and bring to a boil.
After taking the chicken out of the oven, throw the chicken right into the pot. Add enough water to cover completely (without overflowing). Add chili powder and dried oregano and any extra salt to taste (it's okay to taste since the chicken is fully cooked). Allow to boil for at least 45 minutes or until the chicken begins to fall off of the bones.
Remove the chicken from the pot. Allow to cool for a few minutes. Then remove the meat from the bones and gristle, and return the meat to the pot. Discard the unwanted bits.
Ladle some soup into a bowl, crumble some tortilla chips on top and enjoy! Add a sprinkling of cheese and cilantro for extra goodness.
Serving Size: 1-cup
Number of Servings: 8
Recipe submitted by SparkPeople user ALIRENCO.
Nutritional Info Amount Per Serving
- Calories: 133.6
- Total Fat: 1.8 g
- Cholesterol: 4.2 mg
- Sodium: 181.1 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 5.6 g
- Protein: 6.6 g
Member Reviews