Friday, August 13, 2010

Dinner Last night: Spicy Chicken Tortilla Soup (Taco Soup)

This is thanks to my sister. She makes this for her family (putting stuff out separately as add-ins for the kids). I added a can of beans and used rotisserie chicken last night since I didn't have a lot of time (got home around 8 pm). It was great! We even decided we don't even need the chicken, the beans were good enough. :)

Spicy Chicken Tortilla Soup (Taco Soup)
Makes 8 (1 cup) servings
From: "Preventing Diabetes" by Prevention
190 cal, 22 g carb, 3.5 g fat, 2 g fib

15 oz diced tomatoes
1 1/2 teaspoon chili powder
1 1/2 teaspoon ground cumin
1/4 teaspoon black pepper
2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 Tablespoon olive oil
1 pound chicken breast, cut into 1" pieces
1 medium onion, chopped
1-2 jalapeƱos, chopped
2 cloves garlic, minced
2 cans (14 1/2 oz) reduced sodium chicken broth
1/4 cup all-purpose flour
1/2 cup water
1/3 cup fat-free sour cream
1/3 cup chopped cilantro
4 oz reduced fat tortilla chips, crushed

In food processor, combine tomatoes with juice, chili powder, cumin, black pepper, Worcestershire sauce, and hot pepper. Process to smooth thick consistency and set aside.

Warm oil in large pot over medium high. When hot, cook chicken, onion, jalapeƱo, and garlic, stirring frequently, 5 minutes or until chicken is no longer pink and onion is softened. Reduce heat to low, add tomato mixture and broth and simmer, uncovered 15 minutes.

Meanwhile in small bowl, whisk flour and water until smooth paste forms. Add to soup and raise temperature if necessary to keep soup barely boiling. Simmer 5 minutes.

Remove from heat. Add sour cream and stir until well blended. Stir in cilantro and garnish with tortilla. Serve.

No comments: