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In My Kitchen~

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(Credit: Fran Lane)

(Credit: Fran Lane)

FranLanepersonality Fran Lane Email:
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This hearty, thick soup is perfect for dinner or a dinner party, especially if you use the toppings─it’s that good. I got this recipe from The Big Book of Soups & Stews by Maryana Vollstedt. Enjoy, Tom~

Mexican Chicken, Corn, and Bean Tortilla Soup

5 to 6 cups chicken stock or broth / 3 boned, skinned chicken breast halves (about 1 1/2 pounds), cut into bite-sized pieces / 1 yellow onion, chopped / 1 clove garlic, minced / 1 small red bell pepper, seeded and chopped / 1 medium zucchini, quartered lengthwise and sliced / 1 teaspoon chili powder / 1 teaspoon dried ground cumin / 1 teaspoon dried oregano / 1/2 teaspoon salt / Freshly ground pepper to taste / 2 cups corn kernels, fresh or frozen / 1 can (15 ounces) black beans, drained and rinsed / 1 cup medium-hot salsa (I use 1 can of rotel) / 1/3 cup chopped fresh cilantro or parsley

Toppings: 10 corn tortillas, cut into strips and crisped, or tortilla chips / sour cream / grated Monterey Jack cheese / chopped green onions / lime wedges

In a large soup pot over medium-high heat, combine stock, chicken, onion, garlic, bell pepper, zucchini, chili powder, cumin, oregano, salt, and pepper. Cover and cook for 10 minutes. Reduce heat to medium-low. Add corn, black beans, and salsa and simmer, covered, until flavors are blended, stirring occasionally, about 30 minutes, stir in cilantro and simmer, uncovered, 5 minutes. Ladle into bowls, top with a few crisp tortilla strips, and pass additional toppings separately.  Serves 6 to 8

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