POTATO CHICKEN TORTILLA SOUP  
 
  SERVINGS: 8
 

PREP TIME: 10 mins

COOK TIME: 20 mins

 

 

 
 
INGREDIENTS
 


1/2 pkg of Fresh Gourmet® Lightly Salted Tortilla Strips
1 whole chicken precooked
1 tbsp vegetable oil
1 cup onion, chopped
1 tbsp garlic cloves diced
1 15-oz can of black or pinto beans, rinsed and drained
1 cup red bell pepper chopped
3 medium-sized tomatoes chopped (or 1 14.5 oz can of diced tomatoes - draining is optional)
1 tbsp chili powder (not chili pepper)
1/2 tbsp ground cumin
1 tsp granulated sugar
1 cup frozen corn (or 1 small can of corn drained)
6 cups low sodium chicken broth (or 1 49-oz can)
Salt to taste
Ground red pepper to taste
1/4 cup lime juice
1 bunch fresh cilantro leaves (stems removed and rough chopped)
Grated cheddar or jack cheese




  DIRECTIONS
 


If necessary, roast the chicken until cooked through. When cooled and easy to handle, remove the skin from the chicken. Remove the chicken from the bones and cut into 1-inch cubes.

In a large pot, saute onion and garlic in vegetable oil on medium heat.

Add all the ingredients except for the lime juice, tortilla strips, cilantro and cheese, to a large pot. Bring to a boil and immediately reduce to a simmer. Cook for 20 minutes. Adjust liquid and seasoning to taste.

Stir in the lime just before serving.

Garnish each bowl with Fresh Gourmet® Lightly Salted Tortilla Strips, cilantro and cheese.