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Wednesday, December 1, 2010

Spicy Chicken Tortilla Soup

This is a yummy soup for a cold weeknight dinner.  The prep time is only about 20 minutes using precooked chicken. The combination of chicken, chilies, black beans and spices create a filling but healthy soup.  
Just a side health note on black beans, which are sometimes called turtle beans, these little treasures are high in everything your body needs: folate, protein, fiber, magnesium and B1.  Black beans are also high in the antioxidant anthocyanins, which is also found in cranberries and grapes. 
3 cups  Chicken, cooked and diced or shredded
1 15 oz can  Diced Tomatoes
1 4.5 oz can  Diced Green Chilies
1  Green Pepper, diced
1  Red Pepper, diced
1 TB  Olive Oil
1  Large Onion, diced
4  Garlic Cloves, minced
1 TB  Chili Powder
1/2 tsp  Paprika
1 tsp  Garlic Powder
1 tsp  Onion Powder
1/2 tsp  Crushed Red Pepper Flakes
1/2 tsp  Dried Oregano
1 1/2 tsp  Ground Cumin
1 1/2 tsp  Kosher Salt
1 1/2 tsp  Freshly Ground Black Pepper
4 cups  Chicken Broth
12 oz  Frozen Corn
1 15 oz can  Black Beans, rinsed and drained

Optional Garnish Items
Grated Mexican Cheese
Sour Cream
Flour or Whole Wheat Tortilla Shells, cut into strips and baked lightly
Lime Wedges

In a large soup pot, heat olive oil over medium heat. Add onion, garlic and peppers and saute for about 5 minutes, or until softened.  Add shredded chicken and all of the dry spices.  Stir to combine.  Add the chicken stock and simmer 5 minutes over low heat.

Next add corn and black beans, reduce heat to low and simmer partly covered for 45 minutes.

If using tortilla shells, cut tortillas with a pizza cutter into strips.  Place on a baking sheet and broil in the oven for 10 minutes or until crispy.

Ladle soup into bowls, add toppings of cheese, sour cream, tortilla strips or a squeeze of lime juice if desired.

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