Light Tortilla Soup
Looking for something easy to cook? Here's a delicious and very simple recipe:
Light Tortilla Soup (Family Circle)
Ingredients:
1 Tablespoon olive oil
1 medium-sized green pepper, seeded and finely chopped
1 small onion, finely chopped
1 or 2 jalapeno peppers, seeded and finely chopped
1 tablespoon chili powder
5 cups low-sodium chicken broth
3 cups cooked, shredded chicken (from a rotisserie chicken)
1 can (14.5) ounces no-salt added diced tomatoes
1 can (14.5 ounces) black beans, drained and rinsed
2 tablespoons lime juice
3/4 teaspoon salt
1 firm ripe avocado, cut into chunks
1 cup crumbled baked tortilla chips (optional)
1/2 cup shredded Mexican cheese (optional)
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add green pepper, onions and jalapenos to sauce and cook, stirring often for 7 minutes. Stir chili powder into pot and cook, stirring occasionally, for 1 minute.
2. Pour broth and 1 cup water into saucepan. Bring to a boil and reduce heat to medium; simmer for 10 minutes. Stir in chicken, tomatoes, beans, lime juice and salt; cook for 5 minutes or until warmed through.
3. Ladle 1-1/2 cups of soup into bowls; divide avocado chunks among bowls. Serve with chips and cheese on top, if desired.
Quick and easy, this soup was delicious for 2 nights in a row! It wasn't quite as spicy as we like so we added some hot sauce.
Light Tortilla Soup (Family Circle)
Ingredients:
1 Tablespoon olive oil
1 medium-sized green pepper, seeded and finely chopped
1 small onion, finely chopped1 or 2 jalapeno peppers, seeded and finely chopped
1 tablespoon chili powder
5 cups low-sodium chicken broth
3 cups cooked, shredded chicken (from a rotisserie chicken)
1 can (14.5) ounces no-salt added diced tomatoes
1 can (14.5 ounces) black beans, drained and rinsed
2 tablespoons lime juice
3/4 teaspoon salt
1 firm ripe avocado, cut into chunks
1 cup crumbled baked tortilla chips (optional)
1/2 cup shredded Mexican cheese (optional)
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add green pepper, onions and jalapenos to sauce and cook, stirring often for 7 minutes. Stir chili powder into pot and cook, stirring occasionally, for 1 minute.
2. Pour broth and 1 cup water into saucepan. Bring to a boil and reduce heat to medium; simmer for 10 minutes. Stir in chicken, tomatoes, beans, lime juice and salt; cook for 5 minutes or until warmed through.
3. Ladle 1-1/2 cups of soup into bowls; divide avocado chunks among bowls. Serve with chips and cheese on top, if desired.
Quick and easy, this soup was delicious for 2 nights in a row! It wasn't quite as spicy as we like so we added some hot sauce.
Yum yum yum!!
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