Thursday, December 13, 2007

oh so yummy Chicken Tortilla Soup

Although I really enjoy cooking, it's been a long time since I've really made anything. Can't say why I'm cooking again but if I had to guess I'd say that it would most likely be because I'm under a lot less stress these days... or maybe it's that I'm working on my own stuff again... or maybe just general happiness...regardless, I'm cooking again! If it was up to my husband, it would happen more frequently than it is but hey! at least it's happening. I couldn't have said that 4 months ago.

Today I had some friends from work over to my house and I made this soup. I don't know what kind of magic they're working over at Cooking Light Magazine but whatever it is, it continues to work! Every single recipe I make out of that magazine is so tasty! This one is no exception. I've made it once or twice before but today it tasted even better (maybe cuz it's so dang cold outside!). Anyway, I thought I'd pass it on so you, too, can experience the yumminess.

Oh So Yummy Chicken Tortilla Soup
Prep: 15 min (30 min if you haven't cooked the chicken yet*)
Cook: 1 hr, 15 min

1 tspn olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cups shredded cooked chicken breast (about 10 oz)
1 cup frozen whole-kernel corn
1/4 cup dry white wine
1 TBSP chopped seeded jalapeno pepper**
1 tspn ground cumin
1 tspn Worcestershire sauce
1/2 tspn chili powder**
2 (14.25 oz) cans fat-free, less-sodium chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1 (10 3/4 oz) can condensed reduced-fat, reduced-sodium tomato soup, undiluted

unsalted, baked tortilla chips, crushed
fat-free sour cream
1 lime, cut into 8 wedges

1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients; bring to a boil. Reduce heat, and simmer for 1 hour.
2. Ladle soup into bowls; top with tortilla chips and sour cream. Squeeze lime wedge into each bowl of soup before serving, if desired.

*To cook the chicken, I usually cook it in boiling water it for about 25 minutes.
**To spice it up, knock the jalapeno up to 2 TBSPs. Chili powder? 3/4 tspn or more depending on your strength! Yow!

Yield: 8 servings (serving size: 1 cup soup, 5 or 6 chips, 1 TBSP sour cream)
Calories 179 (15% from fat); Fat 3g (sat 0.4g, mono 0.9g, ploy 0.6g); Protein 13.6g; Carb 23.7g; Fiber 2.7g; Chol 26mg; Iron 1.2mg; Sodium 492mg; Calc 69mg.

1 comment:

Bob Atkins said...

Thanks for the recipe! I'll have to write down some of our low-sodium ones as well!