Prep 10 mins
Cook 20 mins
Easy and light Chicken Tortilla Soup. Got it out of the Sunday paper submitted by Pam Anderson from her cookbook, Perfect One Dish Dinners. It has become a favorite!
- 2 large boneless chicken breasts, halved crosswise to form two thin cutlets
- 22.18 ml olive oil, separated
- 2.46 ml salt
- 14.79 ml chili powder
- 1 large onion, cut into medium dice
- 4 large garlic cloves, crushed
- 29.58 ml chipotle chiles in adobo, minced
- 1892.0 ml low sodium chicken broth
- 411.06 g diced tomatoes (fire-roasted, if you can find)
- 2 (850.48 g) can black beans, not drained
- 170.09 g corn tortilla strips
- 1 lime, cut into 8ths
- Heat a Dutch oven or soup kettle over medium-high heat. Toss chicken with salt, chili powder and 1 1/2 teaspoons of the oil to coat. Add chicken to hot pot; cook, turning only once, until impressively brown on both sides, 5-6 minutes. Transfer to a plate and cut (or shred when cool enough) into bite-size pieces.
- Heat remaining tablespoon of oil in the hot empty pot; add onions and saute until softened, 4 to 5 minutes. Add garlic and peppers; continue to saute until fragrant about a minute longer. Add chicken broth, tomatoes and black beans. Bring to a boil, reduce heat to medium low. Simmer partially covered and skim foam as it surfaces, to blend flavors, about 5 minutes. Stir in chicken and turn off heat.
- Place a portion of tortilla strips in each bowl, ladle over hot soup and top as desired, letting each person squirt in a little lime.
- grated pepper jack cheese.
- diced avocados.
- light sour cream.
- chopped fresh cilantro.
- hot red pepper sauce.
- Make it quick: To speed cooking, heat the broth in the microwave while the onions and garlic are cooking.