Chicken Tortilla Soup

Name: Chicken Tortilla Soup Recipe
Yield: 10
Ingredients: 2 Tbsp olive oil; 2 medium-large onions cut into medium dice; 4 large garlic cloves minced; 4 tsp chili powder; 2 tsp dried oregano; 2 28 oz. cans crushed tomatoes (I use fire-roasted); 1 qt. chicken broth; 1 16 oz package frozen corn; 2 4 oz cans green chiles chopped; 2 15.5 oz cans black beans; 4 cups shredded cooked chicken; 1/2 cup chopped fresh cilantro

Number of Servings: 10

Ingredients

2 Tbsp olive oil2 medium-large onions, cut into medium dice4 large garlic cloves, minced4 tsp chili powder2 tsp dried oregano2 28 oz. cans crushed tomatoes (I use fire-roasted)1 qt. chicken broth1 16 oz package frozen corn2 4 oz cans green chiles, chopped2 15.5 oz cans black beans4 cups shredded, cooked chicken1/2 cup chopped fresh cilantro

Directions

Heat oil in large soup kettle over medium-high heat. Add onions, saute until tender, about 4 minutes. Add garlic cloves, chili powder and oregano, saute 1 minute longer.

Add tomatoes, broth, corn, chiles, beans and chicken, bring to a simmer. Reduce heat and simmer, partially covered, about 20 minutes.

Stir in cilantro, let stand a couple minutes. After cooling, the soup can be refrigerated for up to 3 days.

Can serve with tortilla chips (not included in calorie calculation).

Makes 4 quarts & serves 10.

Number of Servings: 10

Recipe submitted by SparkPeople user TENNIS4EVER.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving