Tuesday, January 6, 2009

Chicken "Hold the Tortilla" Soup

This was recommended by someone on the WW message boards. I tried it, and really like it!!!! it made 7 two-cup servings which is a lot to me, and it packed full of flavor(some spicy) as well as veggies. If you don't like too much spice - check the bottom for some hints.

Chicken "Hold the Tortilla" Soup
1 T olive oil
1 each, diced: jalapeno, anaheim pepper, poblano pepper, bell pepper, medium onion
4 cloves garlic, minced
1 1/2 Tbl cumin
1 Tbl coriander
1 tsp oregano
6-8 C chicken stock (I used 5 cups and could have used less for more stew like consistency)
1 can Rotel Hot, undrained
1 can diced tomatoes, drained (I used one with green chiles and didn't drain)
2 C cooked boneless skinless chicken, cubed
2 cans black beans, drained
1 1/2 C frozen corn kernels
2 C shredded cabbage
2-4 T chopped fresh cilantro
1/3 C lime juice

Coat bottom of large pot with olive oil.
Place over medium-high heat and add chopped peppers, onions and garlic.
Saute approx. 7-9 minutes, until peppers are soft and onions are clear.
Add cumin, coriander and oregano and stir to coat.
Add chicken broth, more for soup like consistency, less for stew.
Bring to boil, then add chicken, beans, corn and cabbage.
After soup returns to boil, reduce heat and simmer for 10 minutes.
Remove from heat and add chopped cilantro and lime juice. Stir to fully mix.

Garnish with guacamole and sour cream (ff unless you can spare the calories)

***If you really don't like spicy foods, it was recommended that you use 1 poblano and 2 bell peppers instead of the ones listed and mild Rotel. (I found this to be spicy, but I didn't need anything else to drink with it other than water which is how I gauge my spice)

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