Monday, April 3, 2017

Creamy Chicken Tortilla Soup

It’s still soup weather unfortunately but if the temperature outside won’t heat up the subtle heat from the chilies in this soup will warm you. 


 
Creamy Chicken Tortilla Soup

3 chicken breasts, cooked and shredded
1 – 32 oz chicken broth
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1 – 15 oz can diced tomatoes with green chilies
1 – 15 oz can black beans, rinsed and drained
2 ears of corn, sliced off or 1 cup frozen corn
Salt & freshly ground pepper to taste
1 cup cream
 

Place all the ingredients (except the cream) in a stock pot or dutch oven to cook until the corn is tender.  Ten minutes before you are ready to eat, stir in the cream.  Top with crisp tortilla slices, avocado, cheese, sour cream, cilantro…

To crisp tortilla slices, slice into even slices and place in a heated frying pan.  Stir often until the slices crisp up.