Sunday, May 16, 2010

Weekend Recipe: Ten-Minute Tortilla Soup

This is a weeknight and sometimes lunch-when-there-are-no-leftovers-to-eat favorite. While surely not being the healthiest tortilla soup out there, it certainly is fast to prepare, and delicious to eat.

Chicken Tortilla Soup

1 can (12 oz) diced chicken, drained [OR: 1 chicken breast, cooked and diced or shredded]
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 can diced tomatoes
1 can sliced olives (opt.)
2 cans cream of chicken soup
1 can chicken broth
1 small onion, diced

Combine all ingredients in large sauce pan (the one I use is 3-qt.).  Heat until warm.  Season with ground black pepper, garlic powder, cumin, parsley, and chili powder... or whatever you think will taste good.

Garnish with shredded cheese and sour cream (not pictured because it's in the bowl underneath the cheese).  Serve with strips of fried tortillas, corn bread, or corn chips.

See?  I told you it was fast!

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