Chicken Tortilla Soup

Here’s an easy recipe to prepare with leftover cooked and chopped chicken. * Preparation shouldn’t take more than 15 minutes or so. But then you will need to let the soup simmer for a while. Given that it’s so easy to make, why not make it the night before? Then you can have a nutritious meal for supper that’s ready to eat in just minutes on the next day.

Adjust the spiciness to suit your family and you just might have a family favorite!

Chicken Tortilla Soup

(Serves 5)

Ingredients

1 tsp. olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1/2 medium green pepper, chopped
1 small can green chilies (not too spicy with this amount but you could go with 1/2 can)
1 cup cooked chicken pieces
1 cup frozen corn
1/4 cup dry white wine or water
1/2 tsp. cumin
1/2 tsp. chili powder
1/8 tsp. cayenne pepper
3 cups chicken broth
1 can (14 ounces) diced tomatoes
1 can (8 ounces) tomato sauce

1/2 cup low fat Tortilla Chips (optional)

1. Sauté the onion, garlic, and green pepper with olive oil in a large heavy-duty pot.

2. Add all the remaining ingredients to the pot and bring to a boil.

3. Reduce heat to a simmer and continue to cook for another 30-40 minutes.

4. Top soup with 1/2 cup crushed tortilla chips, if so desired

*Don’t have any leftover cooked chicken? This recipe can be prepared with uncooked chicken cut into small pieces or a couple of boneless skinless chicken breasts. Add the uncooked chicken in step 2 along with the other ingredients. After about 15-20 minutes or so of cooking remove the chicken breasts when cooked through and shred into small pieces. Then return the chicken to the pot to continue cooking.