Mexican Chicken-Tortilla Soup

Mexican Chicken-Tortilla Soup

A tasty soup sure to warm you up!

Prep: 25 minutes

Cooking: 15 minutes

Serves: 4

2 medium chicken breasts
4 cups chicken stock
1 ¾ cups water
½ cup chopped onion
1 clove garlic, minced
½ teaspoon ground cumin
1 tablespoon organic olive oil
420g tin diced tomatoes
3/4 cup corn kernels, frozen, fresh, or canned drained
1 medium zucchini, cut in 3/4-in.-thick half-rounds
250g tin red kidney beans, rinsed
120g jalapenos, rinsed, seeded, and cut into thin, bite-sized strips
¼ cup chopped fresh coriander or parsley
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed
4x 6-inch corn tortillas
½ cup shredded cheddar or Swiss cheese (60g)

1.  In a large saucepan combine chicken, chicken stock, and water. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is tender and no longer pink. Remove chicken and shred finely. Set aside. Skim fat from stock and set aside.
2.  Use the original pan to cook onion, garlic, and cumin in 1 tablespoon hot oil until onion is tender. Stir in stock, un-drained tomatoes, corn, kidney beans, jalapenos, coriander, and oregano. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Stir in shredded chicken and zucchini. Cover and simmer for further 3 minutes or until zucchini is crisp tender.
3.  Meanwhile, cut tortillas in half, then crosswise into 1/2-inch strips. Place on a baking sheet. Bake in a 190°C oven until crisp, about 10 minutes.
4.  Ladle soup into soup bowls. Sprinkle each serving with shredded cheese and top with tortilla strips.

Nutrition Facts per serving: 303 calories (1267 kj); 11 g total fat (4 g sat); 28 g protein; 25 g carbo; 5 g dietary fibre; 804 mg sodium; 64 mg chol.

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