Monday, October 5, 2009

Chicken Tortilla Soup

So quick and so easy. Great to take to lunch the next day!


Adapted from Six Can Chicken Tortilla Soup from Allrecipes.com

INGREDIENTS
  • 1 (15 ounce) can whole kernel corn, drained
  • 2 (14.5 ounce) cans chicken broth
  • 2 cups of cooked chicken, cubed
  • 1 (15 ounce) can black beans
  • 1 can green chile peppers, drained
  • fresh cilantro, chopped
  • 2 tomatoes, diced
  • a little cumin
  • salt & pepper to taste
  • sour cream, optional but highly recommended
  • cotija cheese, optional but highly recommended
  • fresh avocado, sliced, optional
DIRECTIONS
  • Dump it all in the pot (except chicken) and cook until it boils!
  • Using a hand blender, blend until smooth. Add chicken.
  • Garnish with a dollop of sour cream, fresh avocado, cotija cheese and fresh cilantro.
  • Enjoy!

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