Thursday, November 20, 2008

Chicken Tortilla Soup

My friend LeAnn shared this recipe with me a couple of months ago and I have been wanting to try it ever since. I finally got the chance to try it today. I fixed it for lunch and Rachel and I both loved this. It's very easy too, especially if you have cooked chicken in your freezer : )

Chicken Tortilla Soup

2 tbs. olive oil
2 medium - large onions, cut into medium dice
4 large garlic cloves, minced
4 tsp. chili powder
2 tsp. dried oregano
2 28-oz. cans crushed tomatoes
1 quart chicken broth
1 16-oz. package frozen corn
2 4-oz. cans chopped green chilies
2 15.5-oz. cans black beans (drained)
4 cups shredded, cooked chicken
1/2 cup chopped fresh cilantro
Tortilla Chips, to serve
Shredded cheddar cheese, to serve (optional)

Heat oil in large soup kettle over medium-high heat. Add onions; saute until tender, about 4 minutes. Add garlic cloves, chili powder, and oregano; saute 1 minute longer. Add tomatoes, broth, corn, chilies, beans, and chicken. Bring to a simmer. Reduce heat and simmer, partially covered, to blend flavors, about 20 minutes. Stir in cilantro; let stand a couple of minutes. Serve warm with tortilla chips, and top with cheese if desired. (After cooling, soup can be refrigerated for 3 days.)