Wednesday, October 5, 2011

Chicken Tortilla Soup

Warm up with this fresh, flavorful, fiesta fare.  Shredded chicken combined with classic Mexican spices served up with crisp tortilla chips and a dollop of guac...perfect for a SoCal soul anywhere.

1 medium onion, chopped
1 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon dried oregano
2 teaspoons chili powder
2 teaspoons cumin
1, 15 ounce can black beans
1, 4.5 ounce can diced chilies
1, 15 ounce can or frozen corn
1, 28 ounce can crushed tomatoes
2 cups chicken or vegetable broth
2 cups shredded chicken
½ cup chopped cilantro
1 lime, zest and juice
Salt and pepper to taste
Guacamole and tortilla chips for serving

1.  In a large soup pot, heat oil and add onion.  Saut√© for 4-5 minutes until begins to brown.  Season with salt and pepper.

2.  Add garlic, oregano, chili powder, and cumin.  Cook for a few minutes and add the beans, chilies, corn, tomatoes, broth, and chicken.  Stir and simmer for 20 minutes. 
3.  Add fresh cilantro, lime juice and zest.  Season with salt and pepper.  Serve with a dollop of guacamole and corn tortilla chips!

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Around the Table

Around the Table
We love good food, get excited for Market Basket & Trader Joe's, serve salad out of a pasta pot, marvel in food photography, and love to laugh. You're always welcome at our table. Click on this photo to view our "People Around the Table" album.