Tortilla Soup
Monday August 30, 2010 11:12 AM
Ingredients:
How to prepare:
Heat oil in a large saucepan over medium-high heat. Add green pepper, onion and jalapeno to saucepan and cook, stirring often, for 7 minutes. Stir chili powder into pot and cook, stirring occasionally, for 1 minute.
Pour broth and 1 cup water into saucepan. Bring to a boil and reduce heat to medium; simmer for 10 minutes. Stir in chicken, tomatoes, beans, lime juice and salt; cook for 5 minutes or until warmed through.
Ladle 1/12 cup soup in bowls; divide avocado chunks among bowls. Serve with tortilla chips. Enjoy!
Shared by Laurie, TheBAG Lady
- 1 tbsp.vegetable oil
- 1 medium-size green pepper, seeded and finely chopped
- 1 small onion, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 tbsp. chili powder
- 5 cups low-sodium chicken broth
- 1 can black beans, drained and rinsed
- 3 cups shredded chicken (from a rotisserie chicken)
- 1 can 14.5 oz. no-salt added diced tomatoes
- 2 tbsp. lime juice
- 3/4 tsp. salt
- 1/2 of a firm avocado, cut into chunks
- 1 cup crumble baked tortilla chips
How to prepare:
Heat oil in a large saucepan over medium-high heat. Add green pepper, onion and jalapeno to saucepan and cook, stirring often, for 7 minutes. Stir chili powder into pot and cook, stirring occasionally, for 1 minute.
Pour broth and 1 cup water into saucepan. Bring to a boil and reduce heat to medium; simmer for 10 minutes. Stir in chicken, tomatoes, beans, lime juice and salt; cook for 5 minutes or until warmed through.
Ladle 1/12 cup soup in bowls; divide avocado chunks among bowls. Serve with tortilla chips. Enjoy!
Shared by Laurie, TheBAG Lady
