Post by Susan on Oct 27, 2011 10:59:55 GMT -5
okay, this is one of my FAVE soups. #1 because it's delicious, #2 because it's quick and easy! #3 because it's made with things I almost always have on hand.
This is a tomato based Chicken Tortilla soup, I know some restaurants or recipes are more chicken brothy and clearish...but this is thick and hearty.
2 Tbsp olive oil
1 large white oinion, diced
4 large garlic cloves minced {I use 4 tsp. of the minced in a jar}
4 tsp. dried oregano
1 tsp. chili powder
2 28 oz. cans of fire roasted diced/crushed tomatoes {Hunts makes one}
1 quart chicken broth {fat free, low sodium}
1 16 oz. package of frozen corn
2 4 oz. cans of chopped/diced green chilies
2 15.5 oz cans of black beans {low sodium}
4 C. cooked chicken, shredded or diced {I just microwave a couple of chicken breasts or use a rotisserie chicken from Costco!}
1/2 C. chopped cilantro
GARNISH:
cilantro
shredded jack cheese
tortilla chips
Heat oil in a large soup kettle over medium high heat. Add onions, saute until tender {4 minutes}
Add garlic, oregano and chili powder, saute for 1 minute.
Add tomatoes, broth, corn, chilies, beans and chicken. Bring to a simmer.
Reduce heat and simmer partially covered for 20 minutes to blend flavors.
Stir in cilantro right before serving.
Serve with shredded Jack cheese, more cilantro and crushed tortilla chips. {I like a small dollop of sour cream too!}
The recipe, made as stated above makes about 16 one-cup servings {which is kind of a whimpy dinner serving, but perfect for lunch!}
1 cup = approximately 170 calories
1 cup = 4 WW PointsPlus
served best with a slice of crusty bread and a cold glass of Chardonnay {personal opinion!}
This is a tomato based Chicken Tortilla soup, I know some restaurants or recipes are more chicken brothy and clearish...but this is thick and hearty.
2 Tbsp olive oil
1 large white oinion, diced
4 large garlic cloves minced {I use 4 tsp. of the minced in a jar}
4 tsp. dried oregano
1 tsp. chili powder
2 28 oz. cans of fire roasted diced/crushed tomatoes {Hunts makes one}
1 quart chicken broth {fat free, low sodium}
1 16 oz. package of frozen corn
2 4 oz. cans of chopped/diced green chilies
2 15.5 oz cans of black beans {low sodium}
4 C. cooked chicken, shredded or diced {I just microwave a couple of chicken breasts or use a rotisserie chicken from Costco!}
1/2 C. chopped cilantro
GARNISH:
cilantro
shredded jack cheese
tortilla chips
Heat oil in a large soup kettle over medium high heat. Add onions, saute until tender {4 minutes}
Add garlic, oregano and chili powder, saute for 1 minute.
Add tomatoes, broth, corn, chilies, beans and chicken. Bring to a simmer.
Reduce heat and simmer partially covered for 20 minutes to blend flavors.
Stir in cilantro right before serving.
Serve with shredded Jack cheese, more cilantro and crushed tortilla chips. {I like a small dollop of sour cream too!}
The recipe, made as stated above makes about 16 one-cup servings {which is kind of a whimpy dinner serving, but perfect for lunch!}
1 cup = approximately 170 calories
1 cup = 4 WW PointsPlus
served best with a slice of crusty bread and a cold glass of Chardonnay {personal opinion!}
