Ok, this soup tasted really yummy… but it did not photograph well… it was very frustrating. Honestly? I don’t know how people always get good pics of their dishes. I don’t have the time to be quite honest. My pictures aren’t perfect, but my food is good!
I have another recipe for chicken tortilla soup, but this one is pretty dang easy! It’s a thinner soup as well, and went great with some chips that I had. Start to finish it took me less than 30 minutes! You could probably let this one simmer for a while too if you wanted.
Today it was 80 degrees here!!! My kids and I spent a majority of the day outside, which was awesome!!!! I wasn’t sure if a soup would go well on such a warm day, but it was honestly just perfect!
I couldn’t get a good picture of the whole pot of soup, so I will show 2 separate pictures of the soup in a bowl. 🙂
- 4 chicken tenderloins
- 1 tsp garlic powder
- 1/2 tsp cumin
- end of jar of salsa – add 1/2 cup low sodium chicken broth to jar, shake, and pour into skillet with the chicken
- salt and pepper
- 1 TB olive oil
For the Soup
- 32 – 40 oz. of low sodium free range chicken broth
- 1/4 cup medium restaurant style salsa
- 1/2 tsp cumin
- 1/2 tsp minced garlic
- 1 TB tomato paste
- 1 cup frozen sweet white corn
- 1 can organic black beans rinsed and drained
- 1 TB fresh chopped cilantro
- Drizzle olive oil into skillet, and heat at medium high. Season the chicken tenderloins with the garlic powder, salt and pepper, and cumin. Place into the skillet. Add the salsa and chicken broth – use the end of a jar of salsa, add 1/2 cup of chicken broth, shake and pour into the skillet with the chicken and the place the lid on. Reduce to medium low heat. simmer for 4-5 min per side until cooked thru. Remove the chicken and shred. Set aside.
- In a Dutch oven or large pot, combine the first five ingredients under “for soup”; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally.
- Add the rinsed black beans and the corn, stir in the chicken that you previously set aside.
- Stir cilantro into soup. Top with tortilla chips, a bit of cheese and sour cream if you desire!. If desired, serve with additional salsa. Yield: 8 servings.
Ever wonder what to do with leftover soup??? This is what I do:
I use leftover applesauce jars, pickle jars, etc… I fill it up with a couple of inches room at the top, and let them cool. Once cooled, I place them in the freezer. Then, my husband takes them to work for lunch!!! Perfect and quick lunches!
And now, for the quote of the day, I love C.S. Lewis!
Read more: http://www.tasteofhome.com/recipes/fiesta-turkey-tortilla-soup#ixzz3TTDX9Wol