Wednesday, April 22, 2009

1 small onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon lemon pepper
1 (28 ounce) can crushed tomatoes
1 1/4 cups chicken broth
1 1/4 cups water
2 cups whole corn kernels, cooked
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces

crushed tortilla chips
shredded Monterey Jack cheese
sour cream

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, lemon pepper, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, cheese, and sour cream.

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Alice Henderson said...

Yummmmm! My hubby was craving Chicken Tortilla Soup and this hit the spot! It was soooo easy and turned out perfectly. Thanks for sharing!

Bobbie said...

Hello again Heather! I left a comment this morning on your granola bar recipe and had to tell you how much we enjoy this one as well. We have this at least a couple of times a month. It freezes well, and I almost always have a supply of individual servings in the freezer for those days when there aren't any available leftovers to have for lunch. I know that I can trust your recipes to turn out well.
Thanks again!