When the weather is cool and damp, it is so comforting to serve up a hot soup for dinner. The combination of tomatoes, spices and jalapeno pepper combination really warms you from the inside like a nice hot bath. However, if you do not like it spicy, just leave the hot pepper out; the soup will still warm your soul and body even without that jalapeno kick.
Chicken Tortilla Soup
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Estimated values per serving (excluding sour cream and tortilla chips):
Calories = 235 Fat = 1 gram
1 onion – chopped
2 cloves garlic – minced
1 pound boneless/skinless chicken breast cut into bite sized pieces
4 cups fat free chicken broth
1 (28 ounce) can diced tomatoes
1 bottle chili sauce + water (filled up in jar and added to soup)
1 tablespoon chili powder
1 teaspoon oregano
¼ teaspoon cayenne pepper or 1 seeded jalapeno pepper – chopped
1 bay leaf
Salt and pepper to taste
1 can (15 ½ ounce) black beans – thoroughly rinsed
2 tablespoons cilantro – finely chopped
Tortilla chips for garnishment (optional)
Fat free sour cream for garnishment (optional)
- Heat large saucepot on medium heat and spray with cooking spray. Add onion, cover, and cook 3 minutes until soft. Add chicken and cook for 5 minutes until chicken is slightly browned. Add jalapeno pepper here to sauté if using and garlic and cook for 1 minute.
- Stir in chicken broth, diced tomatoes, chili sauce, chili powder, oregano, cayenne pepper (if using) and bay leaf. Increase heat to medium high and cook until mixture comes to a boil. Reduce heat and simmer for 1 hour.
- Add rinsed black beans and cilantro and simmer for another 10 minutes.
- Ladle soup into 6 individual bowls and serve with crushed tortilla chips and sour cream on top (if desired).