Creamy Chicken Tortilla Soup
Prep: 15 minutes
Cook: 50 minutes • Serves: 16
2 teaspoons canola oil
1 medium onion, chopped
1 garlic clove, minced
1 small jalapeño pepper, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
2 cans (15.5 ounces each) no salt added black beans, drained and rinsed
1 can (28 ounces) no salt added diced tomatoes, undrained
1 can (10 ounces) green chile enchilada sauce
6 cups no salt added chicken stock
4 cups chopped rotisserie chicken breast meat (about 1 pound)
2 cups fresh sweet or frozen corn kernels, thawed if necessary
1 cup half and half
6 cups corn tortilla chips, coarsely crushed
1 medium onion, chopped
1 garlic clove, minced
1 small jalapeño pepper, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
2 cans (15.5 ounces each) no salt added black beans, drained and rinsed
1 can (28 ounces) no salt added diced tomatoes, undrained
1 can (10 ounces) green chile enchilada sauce
6 cups no salt added chicken stock
4 cups chopped rotisserie chicken breast meat (about 1 pound)
2 cups fresh sweet or frozen corn kernels, thawed if necessary
1 cup half and half
6 cups corn tortilla chips, coarsely crushed
1. In large saucepot, heat oil over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in garlic, jalapeño, chili powder, cumin and salt; cook 1 minute, stirring occasionally. Stir in beans, tomatoes with their juice, enchilada sauce, stock, chicken and corn; heat to a boil. Reduce heat to medium-low; cook 30 minutes, stirring occasionally. Gradually stir in half and half; cook 10 minutes or until heated through. Makes about 16 cups.
2. Serve soup garnished with crushed tortilla chips.
Approximate nutritional values per serving (1 cup):
220 Calories, 6g Fat (1g Saturated), 25mg Cholesterol,
380mg Sodium, 28g Carbohydrates, 4g Fiber, 15g Protein