Monday, October 19, 2009

Chicken Tortilla Soup

2 whole large chicken breasts (cooked and cubed)
2 cups water
1 (14 1/2 oz. can) beef broth
1 (14 1/2 oz. can) chicken broth
1 (14 1/2 oz.) diced tomatoes
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can beans (pinto, black, kidney)
1 (8 3/4 oz can) whole corn, drained
1 tsp. chili powder
1 tsp. ground cumin
1/8 tsp. pepper
1/2 cup sour cream
1 small can tomato paste
1 small can enchilada sauce
Tortilla chips
Grated cheese

Lime wedges
snipped cilantro

Cut chicken into 1 inch cubes. Set aside. In large saucepan, combine water, beef broth, chicken broth, un-drained tomatoes, onion, and green pepper. Bring to a boil. Add chicken, reduce heat. Cover and simmer for 10 minutes. Add corn, beans, chili powder, cumin, enchilada sauce, and pepper. Simmer, covered for 10 more minutes. Take off heat. Mix sour cream and tomato paste together and whisk into soup. To serve, place crushed tortilla chips into a bowl. Put soup over chips. Sprinkle with cheese, avocado, cilantro, and lime wedges if desired.
(Recipe from Claudia Edvalson.)

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