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Tuesday, 6 May 2014

Chicken Tortilla Soup

This is a great, tasty soup to whip up anytime.  It's packed with veggies, too!  I love that it's so full of flavor you can eat it plain, or pile on toppings if you're going all-out.  I like to purchase fresh, roasted chickens at the grocery store (since they don't add anything to them, no spices/oils, etc.), and then freeze extra chicken meat to use in recipes like this one! You can definitely add extra cumin or chili powder if you want a spicier soup, but since I'm feeding kids, I find the spice level as-is works best.   Enjoy!
Topped with shredded cheese and fresh cilantro. Yum!

Chicken Tortilla Soup
Serves 6-8

In a large pot over medium to medium-high heat, cook 3-4 minutes:
2-3 Tbsp olive oil
1/2 onion, diced
1/4 - 1/2 red bell pepper, diced
1/4 - 1/2 green bell pepper, diced

Add an continue cooking, stirring occasionally, just until onion looks softened:
1 small to medium zucchini, chopped

Add an mix in, cooking 1-2 minutes:
1 tsp minced garlic
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt

Add in:
1 can tomato sauce (398 ml/14 oz)
1 can green chilies (127 ml/4 oz)
1 can diced tomatoes (798 ml/27 oz)
2 cups chicken broth or 2 cups water + 2 tsp mushroom seasoning
1 can black beans, drained (398 ml/14 oz)
1 -2 cups cooked chicken, shredded/chopped

Simmer 30 minutes. Then add:
1/2 - 1 cup frozen corn kernels

Cook an additional 10 minutes.
In the pot, ready to be served. Look at all the lovely colors!

Serve with toppings of your choice and enjoy!

Topping ideas: (starred ones are recommended)
*fresh cilantro
*shredded cheese
avocado, diced
sour cream
tortilla chips
Would you believe my 8 yr old wanted leftovers for his lunch the next day?! Yum!

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