It seems there are endless variations on Mexican-inspired “tortilla” soups. This one is similar to Beef and Bean Taco Soup on the facing page, but the chicken gives a different flavor and also reduces the fat content. I think you’ll like them both!
MEXICAN CHICKEN AND BLACK BEAN SOUP
- 1 pound chicken breasts boneless skinless
- 2 tablespoons butter
- 1 garlic clove minced
- 2 14.5-ounce cans stewed or diced tomatoes, cut up
- 1 15-ounce can corn, undrained
- 1 15-ounce can black beans, drained
- 2 cups chicken broth
- 1 cup salsa
- 1/2 cup fresh cilantro chopped
- 1 tablespoon ground cumin
- Shredded Monterey Jack or pepper Jack cheese
- Tortilla chips
- Sour cream
Cut the chicken into bite-size pieces. Melt the butter in a soup pot over medium heat. Cook and stir the chicken until slightly browned and no longer pink. Add the garlic and cook for 30 seconds.
Add the tomatoes, corn, beans, broth, salsa, cilantro, and cumin; bring to a boil. Decrease the heat, cover, and simmer for 20 minutes.
To serve, place a scoop of cheese in a soup bowl, then tortilla chips, and soup. Top with a dollop of sour cream.
Serve with a green salad or fresh fruit and additional chips and salsa.
Variation: If you have leftover cooked chicken on hand (about 3 cups), simply put it and the remaining ingredients (butter through cumin) in the slow cooker and cook for 4 to 8 hours.
Can be made Meatless: Omit the chicken and substitute vegetable broth for the chicken broth.
this recipe is from THE FOOD NANNY RESCUES DINNER ©2008 Liz Edmunds — www.thefoodnannyrescuesdinner.com