Saturday, December 11, 2010


Start the fiesta with course of my chicken tortilla soup! This dish is just about as easy to make as it is to open a can (or two!). Chicken and black beans provide plenty of protein to the dish, and the tomato paste and cheddar make this soup rich and creamy. Make this soup-gluten free, dairy-free, spicy, or mild- this soup is easily adaptable to any one's needs!

1 small yellow onion, small diced
2 cloves garlic, minced
15 oz. can of black beans, drained
4 oz. can of green chilies
1/2 cup corn (frozen, fresh, or canned)
1 chicken breast, shredded
3 cups chicken broth
8 oz. can tomato paste
1/2 cup shredded cheddar cheese (plus more for serving)
2 tsp. chili powder
1/2 tsp. cumin
salt and pepper (to taste)
4 flour tortillas
canola or vegetable oil
sliced avocado (optional)
sour cream (optional)

-in a large pot, warm 1 tbs. canola oil over medium-low heat
-add onion and garlic, and cook for 10 minutes, stirring occasionally
-pour drained black beans into the pot, mash with a potato masher so beans become creamy
-add broth, tomato paste, chili powder, and cumin, stir until combined
-add chicken breast, corn, 1/2 cup cheddar cheese, and green chilies, stir until combined
-let soup cook until warmed through, adding salt and pepper to taste
-slice tortillas into thin strips about 2"-3" long
-in a large skillet, warm 1 tbs. canola oil over medium heat
-stir tortilla strips into oil
-let cook for about 5 minutes until strips start to brown and crisp, stirring occasionally
-pour soup into individual bowls, place a handful of crisp tortilla strips in each soup bowl
-serve with sliced avocados, sour cream, and extra cheddar cheese, enjoy!

serves 4

I first fell in love with tortilla soup at Max & Erma's... I love their creamy, cheesy take on this dish!

-Leave out the chicken if you want the dish vegetarian.
-Try the dish with a can of refried beans, pinto beans, or cannellini beans instead of black beans.
-Want your soup to be extra creamy? Instead of the tomato paste, stir in a can of cream of cheddar soup!
-Throw in a couple of spoonfuls of your favorite salsa to help flavor the soup! Or, if you don't have tomato paste on hand, you can use salsa instead too.
-Make it spicy but adding in some diced jalapenos, use hot green chilies instead of mild, add a few shakes of cayenne or hot sauce, or add in a couple spoon fulls of spicy salsa.
-I like my soups thick; but if you prefer yours a little bit thinner, add more broth to the dish (about 1 extra cup should be enough).
-Slim this soup down by leaving out the cheese and the tortilla strips; it's still just as tasty!

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