Tuesday, January 5, 2016

Easy Chicken Tortilla Soup

2 Tbsp olive oil
1 cup sweet visalia or yellow onion, peeled & diced (about 1 medium onion)
4 garlic cloves, peeled & finely minced
32 ounces (4 cups) low sodium chicken broth
2 (14.5 ounce) cans diced tomatoes & juice)
1 (15 ounce) can black beans, drained & rinsed)
2 cups shredded cooked chicken
1 1/2 cups frozen corn
1 Tbsp lime juice
1 Tbsp chili powder
2 tsp cumin
2 tsp salt, or to taste 
1 tsp black pepper
1 tsp smoked paprika
1/3 cup fresh cilantro leaves, finely minced

To a large dutch oven or stockpot, add 1 Tbsp of olive oil & heat over medium high heat.  Add onion & sauté for about 5 minutes, or until it begins to soften.  Add garlic & sauté for 1 to 2 minutes, stirring intermittently.  Add all other ingredients except cilantro and bring mixture to a boil.  Allow to boil gently for 5-7 minutes.  If more liquid is needed, add 1-2 cups water and adjust salt/seasoning levels accordingly.  Add cilantro last & boil 1 minute.  Allow to cool completely before pouring into rigid freezer containers & freezing.

To serve, thaw and reheat in microwave or on stovetop.  Serve with tortilla strips, avocado & sour cream if desired.

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