CHICKEN TORTILLA SOUP
In a large saucepan, saute:
I chopped medium onion (about 1 cup)
2 minced garlic cloves (about 2 tsps)
2 Tbl. veg oil
Over low heat for 5 minutes until onion is softened.
Add:
1 4 oz. can green chilies- chopped
15 oz. can Italian-style stewed tomatoes (chopped and w/ their own juice)
4 c. chicken broth
1 tsp. lemon pepper
1 tsp. Worcestershire sauce
1 tsp. ground cumin
Simmer for 20 minutes.
Add:
1 can black beans
1 can chopped black olives
1 can corn (I added frozen this time)
1 1/2 c. cooked long grain rice
1/4 c. chopped cilantro
Add 1 lb. skinless boneless chicken breasts, cut into small cubes.
Simmer for 5 min.
Tortilla chips for garnish: Cut 4 corn tortillas into 1/4 inch strips. Lay them on a baking sheet w/ nonstick vegetable oil spray. Bake in a 400' oven for 10 min or until lightly toasted and crispy. Sprinkle with salt if desired. Garnish strips across the top of the finished soup with fresh chopped cilantro.
Serve with slices of avocado, green onions and/or shredded Monterrey Jack cheese.
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1 comment:
I made this the other night. It was delicious, and I had everything on that, so also very convenient.
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