Tortilla Soup

I didn't plan my menus very well this week, so I was scrambling to find something to make for dinner tonight. I figured I had everything in the house to make Chicken Tortilla Soup, so I decided to Google some recipes. In the process, I stumbled upon a definite keeper. I changed it just a bit (extra cumin, added black beans), and I'm now out of diced tomatoes and tomato sauce, but it was soooo worth it!

This makes a lot of soup. You could probably cut the recipe in half and still have enough for at least 4 people. Lucky me has plenty of leftovers. :)

Chicken Tortilla Soup

2 tsp Olive Oil
1 Medium Onion, Chopped
4 Garlic Cloves, Minced
1 Medium Jalapeño Pepper, Chopped
1/2 Medium Green Pepper
4 Small Boneless, Skinless Chicken Breasts
2 Cups Frozen Corn
1/2 Cup Dry White Wine or Water
3 tsp Cumin
1 tsp Chili Powder
4 (14 oz) Cans Chicken Broth
2 (14 oz) Cans Diced Tomatoes
1 (14 oz) Can Tomato Sauce
1 Can Black Beans, Mashed

Cheese and tortilla chips for topping (optional)

Saute onion, garlic, jalapeño, and green pepper in olive oil in a large pot until soft.

Add all the rest of the ingredients to the large pot and bring to a boil.

Remove the chicken after about 20 minutes, shred with a fork, return to pot, and simmer an additional 45 minutes.

I had a bunch of leftover corn tortillas from my failed attempt at baked chicken tacquitos, so I cut some of them into strips, fried them in oil and sprinkled them with salt. I personally prefer them to tortilla chips in my chicken tortilla soup.

According to the nutritional information, this recipe only has 3.1 grams of fat. Or course, that's before adding the chips and cheese. This is the first tortilla soup recipe that I would actually be willing to eat without the chips or cheese, but I didn't. That's why I still have about 15 pounds of baby fat to lose. That and the fact that I eat waaaaay too much chocolate...