Monday, April 23, 2007

Chicken Tortilla Soup

Prep/Cook: 15 minutes
Yield: 4 servings

1 can (15 ounces) Southwestern Chili Sauce
2 cups chicken broth
1 boneless skinless chicken breast, cooked and cut into bite-size pieces
1/2 cup whole kernel corn
1/2 cup black beans, rinsed and drained
2 tablespoons chopped fresh cilantro
crushed tortilla chips
sliced avocado
shredded monterey jack cheese
chopped green onion

In a medium saucepan, combine chili sauce and chicken broth. Bring to a boil. Add the chicken, corn, beans and cilantro. Simmer for 5 minutes.

Ladle soup into individual serving bowls. Serve with crushed tortilla chips and avocado slices. Add cheese and chopped green onion as desired.

Tips and Tricks
I used one small can of hot mexican tomato sauce and one can of regular low-sodium tomato sauce in place of the chili sauce. If it's not hot enough for you, add some hot sauce or chili powder. Pre-cook the chicken or buy canned chicken to save time. In place of fresh cilantro, substitute 2 teaspoons dried cilantro. I also used an entire can of black beans.
Make It Healthier
Use low-sodium chicken broth. Rinsing the beans removes most of the salt. Trim chicken before cooking to reduce fat.
How Kids Can Help
Mix the sauce, crush tortilla chips. Older kids can grate cheese.
Suggested Sides
salad, fresh bread
Beans are a super food. Beans, in general, are high in protein and fiber, low in fat and cholesterol free. Black beans are also loaded with antioxidants. So dig in!


Susie said...

Hi Jen,
I've enjoyed looking through a few of your recipes here. Your suggestions are good ones. I often cook with my grandchildren and these would be helpful. I share some of my recipes from time to time. The link is through my blog (SuzyQ cooks)
You're more than welcome to check them out!!

Jen said...

Thanks, I'll do that!