Thursday, February 25, 2010


Tried this out the other night from The Sisters Cafe Blog, borrowed their pic too. It is every bit as wonderful as they claim. And the best part is it is SO easy to throw together, seriously 20 minutes and you've got a meal! (Note: I used half of a Rotisserie Chicken I had picked up at Costco that week which of course made it even easier)

Chicken Tortilla Soup

1Tb olive oil
1 large onion chopped
1 can diced green chilis
1 lb chicken-cooked and shredded
¼ tsp cayenne pepper (opt.)
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
1 16 oz can diced tomatoes
1 can small white beans
1 can chicken broth
1/4 cup chopped fresh cilantro
1/2 lime squeezed over soup
salt and pepper to taste

In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken (*I have been using the frozen chicken tenders from Costco--I just put them on a plate in the microwave frozen at 50 % power for 15 minutes--they are super tender and moist and shred up beautifully!)and spices. Add tomatoes, beans and fresh cilantro. Add the broth.

Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Ladle into bowls & garnish.

10 yellow corn tortillas-sliced and baked*
1 large avocado
Sour cream
shredded cheese

*Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.

Add garnish of a handful of tortilla strips, avocado chunks and a dollop of sour cream to each bowl. SOOOO GOOD!!

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