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Chicken Tortilla Soup
1 whole chicken precooked
(try a roasted chicken from the supermarket)
1 Tbl. vegetable oil
1 cup onion, chopped
1 Tbl. 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 Tbl. chili powder (not chili pepper)
1/2 Tbl. 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
1/2 package of Fresh Gourmet® Lightly Salted Tortilla Strips
1 bunch fresh cilantro leaves (stems removed and rough chopped)
Grated cheddar and or jack cheese
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 in to 1 inch cubes.
In a large pot, sauté 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 juice just before serving.
Garnish each bowl with tortilla strips, cilantro and cheese.
Serves 8
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