Chicken Tortilla Soup

This is the perfect recipe if you have leftover chicken or turkey from another meal. It’s also fantastic on a rainy night! YUM!! The first time I made this it definitely wasn’t spicy enough for our tastes, so now we kick it up a little bit. Definitely one of my new favorite soup recipes and perfect for this time of year.


Chicken Tortilla Soup

Makes 6 servings
Recipe adapted from Prudence Pennywise

3 tablespoons olive oil
4 to 6 corn tortillas, diced
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon cayenne pepper
1 clove minced garlic
1 large onion
1 large handful of cilantro leaves
1 4-ounce can diced green chilies
2 14-ounce cans diced tomatoes
1 diced jalapeno pepper, optional (depends on desired spice level)
1 tablespoon cumin
2 tablespoons chili powder
8 cups chicken broth or stock
2 cups frozen corn (I used 1 can)
1 14-ounce can black, pinto, or kidney beans (I used black beans)
Leftover shredded chicken or turkey
1 diced avocado
1 cup shredded cheddar cheese
1 cup nonfat sour cream
1 lime, cut into wedges

In a large pot, heat oil over medium high heat. Add tortillas and saute until beginning to brown. Add cumin and chili powder and saute for one minute. Meanwhile, combine in the blender the garlic, onion, cilantro, cayenne pepper, chilies, jalapeno and tomatoes. Puree until smooth. Add tomato mixture and chicken broth to pot. Bring to a boil, reduce heat, cover and simmer for at least 20 minutes and up to one hour. Add in beans and corn for last few minutes of simmering. Serve soup with tortilla chips, cheese, avocado, cilantro, sour cream and lime wedges.

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~ by spontaneoustruth on January 4, 2010.

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