Wednesday, January 26, 2011
Chicken Taco Soup
I'm still dreaming about dinner last night. I can't wait to have the leftovers for lunch today. I've kind of been in a rut lately when it comes to planning dinner. Trying to make meals that are healthy, and not the boring same-old same-old. And this recipe was a winner. Super easy and fast, delicious flavor, and low Weight Watchers Points Plus values. I might make something different for the rest of the family for dinner tonight, just so I can keep all the leftovers of this soup for myself!
This is sometimes called Chicken Tortilla soup too.
2 Tbl. olive oil
4 garlic cloves, minced
2 tsp. oregano
4 c. chicken broth
8 oz. chopped green chiles
4 c. shredded cooked chicken
2 medium onions, diced
4 tsp. chili powder
60 oz. crushed tomatoes (I used 4-15 oz. cans)
16 oz. bag frozen corn
2 cans black beans, 15 oz. each
tortilla chips to serve
Heat oil in soup kettle. Add onions and saute until clear; add garlic and saute for one minute more.
Add remaining ingredients and bring to a boil. Simmer for 20 minutes. Serve with tortilla chips and a sprinkle of grated cheese on top.
Just the soup, without chips or cheese is 2 Weight Watchers PointsPlus per cup. And this recipe makes a huge pot -- 7 quarts, or 28-1 cup servings.
For fun, you could serve this in a tortilla bowl. You can make your own using a mold like these. (Hint: If you like the molds, it is helpful to have two or four so you can make more than one bowl at a time.) You could also cut up some tortillas into little 1/2" x 2" strips, fry them up, and use them to garnish on top of the cheese.