Chicken Tortilla Soup
IntroductionGreat guilt-free dinner for a fall or winter night. Makes a huge pot, so you can take some for lunch or have plenty of leftovers. Adjust the quantities as you like. Great guilt-free dinner for a fall or winter night. Makes a huge pot, so you can take some for lunch or have plenty of leftovers. Adjust the quantities as you like.
1 package of Chicken Drumsticks, skin removed (16)
1 can Black Beans, drained and rinsed
1 small can Crushed Tomatoes (without skin)
1 Yellow Onion, chopped
2-3 cloves Garlic, chopped
3 large Carrots, chopped (as small as you want)
2 stalks Celery, chopped
1 carton Low Sodium Fat Free Chicken Broth
1 small bag of Frozen White and Yellow Corn
Handful of Tortilla Chips
Feel free to omit the roasting step and cook the chicken in the boiling water if you want to cut down on preparation. However, roasting the chicken gives extra flavor to your soup that you cannot achieve by boiling it right away.
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.