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Chicken Tortilla Soup


from the kitchen of Jean Detjen and the new Leaven Cookbook*

2 boneless skinless chicken breasts (2/3 lb.)
1/2 tsp. olive oil
1 cup chopped onion
1 Tblsp. lime juice
1/2 tsp. bottled minced garlic (or 1 clove fresh)
1/2 tsp. chili powder
1/4 tsp. cumin
2 cans fat-free chicken broth
1 cup bottled salsa
1 cup frozen corn
4 oz. tortilla chips (2 1/2 cups crushed)
1/4 cup shredded Monterey Jack cheese

Heat the oil on low in a 4 1/2 quart Dutch oven or soup pot.
Cut the chicken into bite-size pieces, adding them to the pot as you cut.
Raise the heat to high and cook for 2 minutes, stirring occasionally.
Add the onions, lime juice, garlic, chili powder, and cumin. Cook 2 minutes.
Add the broth, salsa and corn. Stir to mix.
Cover the pot and bring the broth to a boil.
Reduce heat to medium high and boil 8-10 minutes to develop the flavor. Meanwhile, crush the tortilla chips slightly.
Place the chips into the six soup bowls. Ladle in the soup.
Sprinkle each portion with cheese and serve.

* Find out more about Leaven at www.focol.org/leaven

Terri's notes:
~ I added 1 cup of black beans, rinsed and drained.

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