Recipe: Chicken Tortilla Soup

A few weeks ago, a friend passed along a recipe for Chili Chicken Tortilla Soup created by American Heart Association's chef Mark Casale, so I decided to give it a try last night. It was FANTASTIC! I made a few small changes here and there, and it turned out very spicy and completely delicious.

This is one recipe that proves low-fat, nutrient-rich foods don’t have to taste bland. Here’s the recipe I used:

Makes about 3-4 servings.

Ingredients:

·         ½ lb boneless skinless chicken breast tenders, cooked and shredded

·         15 oz black beans with diced jalapenos, partially drained*

·         14.5 oz petite diced tomatoes with green chilies, drained

·         1 green bell pepper, chopped

·         ½ white or yellow onion, diced finely

·         1 tsp bottled minced garlic or 2 fresh cloves, minced

·         Spices - cayenne pepper, chili powder, onion powder, garlic powder (to taste)

·         16 oz low sodium chicken broth

·         1 whole grain tortilla, sliced into strips

·         Optional: ½ cup shredded Mexican cheese

·         Optional: 1 cup corn

*Note: If you are particularly sensitive to spicy foods, try using regular black beans instead – be sure to drain and rinse them before adding them to your pot!

Directions:

1.      Heat 1-2 tsp olive oil in a skillet over medium heat. Add diced onions and garlic; cook for a few minutes (until transluscent). Add green bell peppers.

2.      In a soup pot, add tomatoes and black beans. If using corn, add corn now as well. Heat over medium heat for a few minutes.

3.      Spray tortilla strips with a little cooking oil, and bake for about 10 minutes at 350*F until crunchy.

4.      Add the veggies in the skillet to your tomatoes and black beans. Add broth and spices to taste. If using cheese, add the cheese now.

5.      Once hot throughout, serve into bowls and sprinkle with tortilla strips. Enjoy!

I like to taste soups and stews throughout the cooking process to make sure I’m spicing it appropriately. Remember, recipes are just guidelines, so feel free to alter this one to suit your family’s tastes. Thanks for sending this recipe my way, Kristen! Happy cooking, everyone!

Thanks for reading!

Anna