I have created a monster with this Mini Monday feature! It’s not a bad thing, it’s just been difficult to keep up with it and my current schedule. But not wanting to disappoint you with nothing today, I’m going to switch out with an easier post, something that I have had a request for…I’m just having trouble knowing what to call it! It is a recipe that I got from the Fago’s a long time ago and it has become one of our family’s favorites. I recently took it to a potluck and someone needs the recipe. The recipe is called “Chicken Tortilla Soup”. When I serve the soup at home, I make fresh, fried corn or flour tortilla strips, but I don’t do that when I leave the house, mostly because I would never be allowed to leave the hot oil…the fresh strips are definitely addicting!
1 large onion, chopped
4 large cloves of garlic
1/3 cup olive oil
3 tablespoons oregano
1 teaspoon cumin
salt and pepper
Saute the above until the onions are translucent. Add the following:
1 large rotisserie chicken, de-boned and cut up into bite-sized pieces
1 quart chicken broth
3- 15oz. cans diced tomatoes (if you like it spicy, use the Rotelle tomatoes with chilies) – use the whole contents of the can
Simmer the above for about 20 minutes, then add:
2 tablespoons Worcestershire sauce
1- 15 oz. can of corn (including the water)
1-15 oz. can of black beans
Simmer for an additional 10 minutes.
Fresh, hot tortilla strips are delicious with this soup, but if you are watching your calories, you can garnish with a little avocado, a sprinkling of grated cheese and a few green onions…like in the picture.
My daughter Liz swears this is a great diet soup…without the tortilla chips, of course!