Sunday, October 18, 2009

Chicken Tortilla Soup

1 onion, chopped
2 cloves garlic, minced
1 TBS oil
1 can rotel tomatoes and green chilis
1 can petite diced tomatoes
3 cups chicken stock
1 can black beans
1 small (8 oz) can kernal corn
1 tsp chili powder
1 tsp. cumin
1 1/2 cups diced cooked chicken, or 1 large can chunk chicken breast
salt to taste

In large saucepan saute onion and garlic in oil about 5 minutes. Add diced tomatoes, rotel, chicken stock, beans, corn, chili powder, cumin, and salt. Heat to boiling, reduce heat and simmer 15 minutes. Add chicken and simmer additional 15 minutes. Serve with crushed tortilla chips, shredded Monterey Jack cheese, sour cream, avacado, etc.
Serves 8.

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