K&T's Amazing Tortilla Chicken Soup
Courtesy of epicurious 8 Servings • 10 Min. Prep Time • 38 Min. Cook Time| Ingredients |
|---|
| 2 Tbsp. olive oil |
| 1 medium onion, peeled and diced |
| 2 Tbsp. minced fresh garlic |
| 2 Tbsp. chili powder |
| 1 Tbsp. ground cumin |
| 1 whole cooked rotisserie chicken, bones and skin removed and meat cubed, or 4 oven-roasted chicken breasts, cubed |
| 4 (14.5-oz.) cans diced tomatoes |
| 2 (15-oz.) cans black beans, drained and rinsed |
| 1 (15-oz.) can of sweet corn, drained |
| 2 (15-oz.) cans low-sodium chicken broth |
| Garnish: 2 tomatoes, diced; low-fat |
| shredded cheese; low-fat sour |
| cream or Mexican crema; tortilla |
| chips or whole-wheat rolls; |
| avocado |
Directions:
1. In a heavy stock pot, warm the olive oil. Add the onion and sauté over medium heat until soft, about 3 minutes. Add the garlic and sauté for 1 minute, then add the chili powder, cumin, and chicken to the pot.
2. Cook for 4 minutes, then add the canned tomatoes, black beans, corn, and chicken stock. Bring to a boil, then turn down the heat to low. Simmer for 30 minutes. Serve in bowls with the garnishes of your choice.
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Katie Hebdon, Age 11
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com
Nutrition:
Calories: 427; Total Fat: 8g; Total Carbs: 46g; Protein: 29g;