When my parents were here, we had lunch from one of my favorite Mexican restaurants, Cafe Rio. I almost always have the same thing, the chicken salad, but I was tempted by what my mom had that day: tortilla soup. It looked and smelled so good that I decided to try to make some. I found a recipe on AllRecipes.com and I made the soup last night. Here's the recipe with my changes:
Ingredients
2 teaspoons olive oil
1 medium onion, sliced thin
1 box of chicken broth (about 32 oz)
palmful of ground cumin
palmful of chili powder
palmful of dried oregano
palmful of dried cilantro (if desired)
1 can of black beans (15 oz), rinsed and drained
1 can whole kernal corn (15 oz), drained
2 skinless boneless chicken breast halves, cut into bite-size pieces
1/2 cup salsa
1. Put the oil in a large soup pot and heat it up. Add the chicken and cook it until it's no longer pink. Add the sliced onions along with a little more olive oil. Cook together until the onions are translucent and soft.
2. Add the chicken broth, cumin, chili powder, oregano and cilantro to the pot. Turn up the heat a little and heat to boiling. Add the beans, corn and salsa. Reduce heat to low and simmer until you're ready to eat.
3. Put some corn tortilla chips in the bottom of the bowl. Ladle in your soup. Top with additional tortilla chips, maybe a little cheese or sour cream. Enjoy!
For those of you who are interested, the soup clocks in at 5 Points. It's quite tasty - even T ate it! - and very easy to make. MT really liked it and I will definitely make it again.
I just remembered the national championship college football game is on, so I'm going to watch that and read my book!
1 comment:
This soup sounds yummie and I might try it but what is cilantro? I have looked in my dictionaries but it doesn't say.
Have a nice Saturday. We are freezing here, right now - 21 C.
Hugs :-)
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