Cooler temperatures call for hearty soups that can replace a meal. And this recipe makes a large quantity which can provide plenty of leftovers. It’s great for game day, or a delicious Sunday dinner, and it has lots of protein with the chicken and black beans. A simple green salad is all that is needed to make it a complete nutritious meal.
MEXICAN TORTILLA SOUP
3 tablespoons olive oil
5 corn tortillas chopped
2 onions chopped
4 garlic cloves
2 jalapeño peppers seeded and chopped
2 tablespoons cumin
1.5 quarts chicken stock (3 cups full sodium 3 cups reduced sodium)
2 28 oz. cans chopped tomatoes (Muir-Glen fire roasted preferred)
1.5 pounds raw chicken tenders breast meat cut into bit size pieces
1 bag frozen corn
1 can organic black beans drained and rinsed
1 tablespoon chili powder
1/4 teaspoon black pepper
additional salt and pepper to taste
fresh cilantro and queso fresco for garnish
In large non stick pot heat oil on medium heat. Add chopped tortillas, onions, jalapeños, garlic, and cumin to saute, stirring occasionally until the onions are translucent ( app 5-8 minutes). Add stock and tomatoes, bring to a boil, then reduce heat and simmer for 30 minutes. Puree soup with hand held blender. Bring soup back to simmer, add chicken, roasted corn, black beans, and seasonings. Cook app. 30 minutes until chicken is done.
Garnish with cilantro, shredded cheese, and sour cream (if desired).