Tuesday, March 9, 2010

Chicken Tortilla Soup

Well, the weather here turned cruddy again (waves of cruddy!) so I decided I needed soup.  I found and tweeked the following recipe to fit the Plan.  This is an excellent recipe.  Where possible, use the brands I have named as they are the best in their league (ok, my opinion, but they are damned good).

1 1/2 pound(s) uncooked boneless, skinless chicken breast (About 3 breasts)
15 oz canned tomatoes with green chilies (Rotel)
10 oz Las Palmas Enchilada sauce - medium
4 oz can diced green chili peppers
2 clove(s) garlic clove(s), minced
1 medium onion(s), chopped
4 cup(s) Swanson's fat-free chicken broth
1 tsp Ground cumin
1 tsp chili powder, or as much as you like
1 Tbsp crushed red pepper flakes
2 bay leaves
12 oz frozen corn kernels
1/4 cup(s) cilantro, chopped
1 tsp table salt, Taste before salting. Tomato and enchilada sauce are salty
1 tsp black pepper

Of course the spice configuration is always to your taste

1.Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, chili powder,  red pepper flakes, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Remove and shred chicken breasts with 2 forks and add back to soup.

2.Preheat oven to 400 degrees F (200 degrees C).

3.Lightly brush or spray both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

4.Bake in preheated oven until crisp, about 10 to 15 minutes.

To serve, sprinkle tortilla strips over soup and garnish with avocado, sour cream, more cilantro, salsa and/or shredded cheese.

Toppings will add extra points.

This is such good soup.  Makes approximately 8 - 1 cup servings.  3 points per serving

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