Creamy Chicken Tortilla Soup
Portion Size: 1 cup
Ingredients: Yields: servings
| Ingredients | Notes: |
| 1/2 lb. boneless skin less chicken, diced | |
| 2 tablespoons oil | |
| 1/4 teaspoon salt | |
| ¼ cup finely chopped onion | Washed, peeled and finely chopped |
| ½ cup finely chopped carrot | Washed, peeled and finely chopped |
| ½ cup . frozen whole kernel sweet corn | |
| 2 tablespoons canned chopped green chili peppers | |
| 1 (14 oz. can) no added salt black beans | Drained and rinsed |
| 2 cups no added salt crushed tomatoes | |
| 1 teaspoon dried cilantro. | |
| 1 tablespoon parsley flakes | |
| 1 teaspoon chili powder | |
| 4 cups reduced sodium chicken broth | |
| 2 cups nonfat evaporated milk. | |
| 1/4 teaspoon ground black pepper | |
| 1 teaspoon garlic powder | |
| ¼ cup Tortilla chips, crushed | |
| 1 avocado (optional) | Washed, peeled, seed removed and diced. |
| ¼ cup shredded lowfat Monterey Jack Cheese | |
| ¼ cup fresh cilantro (optional) | |
| 2 tablespoons green onion | Washed, trimmed and sliced thin. (including green tops) |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Season chicken cubes with salt and pepper. Once hot, add chicken cubes and sauté until brown | |
| 3 | Add the carrots, and onions. Cook until tender | |
| 4 | Add remaining ingredients (except Tortilla chips, avocado, cheese, fresh cilantro and green onion) and bring to a boil. | |
| 5 | Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes. Top with tortilla chips, avocado, cheese, fresh cilantro and green onion. | Cook until internal temperature reaches 165°F. |
Posted in Soup Recipes
