Chicken Tortilla Soup

DSC_0399‘Tis cold my friends.

There’s frost on the pumpkins in the mornings! Oh wait – there are no pumpkins in my garden because those evil squash bugs killed them!!

But I digress.

It is cold enough to start craving some tummy-warming soups, like this family favorite Chicken Tortilla Soup. (Especially after a cold day outside cleaning up the remains of the pathetic, pumpkin-less garden! :))

I was able to use some of the bits and pieces of remaining garden produce to make this already cheap meal even cheaper.

For the can of crushed tomatoes, I took the skin off some fresh tomatoes and quartered them.

For the can of chile peppers, I used fresh jalapenos and sauteed them with the onion.

I added more chicken broth in place of the water for more flavor.

It’s a great way to use up some left-over chicken and can be made in advance and kept warm in a crock pot!

Chicken Tortilla Soup

1 pound chicken, cooked and chopped
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
2 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 can (28 ounce) crushed tomatoes
1 can (10.5 ounce) chicken broth
1-1/4 cups water
1 can (4.5 ounces) chopped green chilies
1 can (15 ounce) black beans, drained and rinsed
1/4 cup fresh cilantro, chopped (optional but yummy!)
1 package corn tortillas

In a large saucepan, heat olive oil and saute onion and garlic until soft. Add remaining ingredients and bring to a boil. Simmer for 20 – 30 minutes stirring occasionally.

Meanwhile, cut corn tortillas into strips. Place them on a cookie sheet and bake at 400 degrees for about 10 minutes or until crispy. Watch them carefully!

To serve, scoop the soup into bowls and top with corn tortillas. You may also add sour cream, cheddar cheese, onion, peppers, or even black olives.

This is really yummy over a pile of rice, or with a hunk of homemade bread!

For you THMer’s  – this would be a solid E with either the baked corn tortillas, a side of brown rice or a piece of plan approved bread. Substitute 0% fat free yogurt and a wedge of laughing cow cheese for the sour cream and cheddar.

Enjoy!

I’ve linked this post up with the THM Tuesday at Gwen’s Nest.

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5 Responses

  1. We had soup last night as well, although it’s not as cold here yet. This recipe looks yummy, comforting and hearty. Thanks for sharing.

  2. I was just checking this recipe out on a Pinterest Board. Sounds so good!

    Now I’ll be sure to give it a try.

    ~Cinnamon

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