Saturday, February 21, 2009

Tortilla Soup

Here is a great soup to use up any leftover shredded meat from a rotisserie chicken. I had a bag of shredded chicken I had saved in the freezer and set out to find a good "blog worthy" recipe in which to use it. I had forgotten how good this soup is. Especially on a cold, winter night. This one had JD licking his bowl!
Tortilla Soup

1 Tbsp olive oil (could omit completely)
3 tsp minced garlic
1 Tbsp dried onion
1- 4 oz. can of chopped green chilis
1- 15 0z. can of beef broth
2- 15 oz. cans of chicken broth
2- 8 oz. cans tomato sauce
1- 15 oz. can black beans, rinsed and drained
1 cup frozen sweet corn
1 tsp each of ground cumin, chili powder, salt and pepper
1 Tbsp steak sauce
1 cup water
1 1/2-2 cups of shredded chicken

grated cheddar cheese
baked tortilla chips
fat free sour cream

In a large dutch oven, saute onion and garlic in oil. Add rest of the ingredients (except for toppings) and let simmer, covered, for 1 1/2 hours. To serve, top with chips, grated cheese and sour cream.

1 comment:

  1. Oh my, this looks delish! I rarely see Tortilla soup like this up in Canada, but when we vacationed in the southwest USA we saw it all the time, and I miss it. I'm so happy to find a recipe!

    Thanks for dropping by Notes From the Cookie Jar and leaving me a comment. :) This party thing has been fun, hasn't it? Like you said, I think I'll have to come back when I have more time to poke around.


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