CHICKEN TORTILLA SOUP, by DAWN
Catherine Mallette
ingredients
- 1 tablespoon olive oil
- 1 medium sweet yellow onion, finely diced
- 2 cups cooked diced chicken
- 1 1/2 cups frozen whole-kernel corn
- 1/4 cup dry white wine
- 1 fresh jalapeno, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chili powder
- 2 cans chicken broth (or 3 cups fresh-made)
- 1 can diced, peeled tomatoes, undrained
- 1 can condensed cream of tomato soup
- 1 can black beans, rinsed and drained
- 1/2 bunch fresh cilantro, diced
directions
- 1
1. Heat oil in a dutch oven. Add onion and saute until soft and clear.
- 2
2. Add all ingredients through the black beans, bring to a boil, then reduce heat and simmer for one hour.
- 3
3. Add the diced cilantro just before serving. Ladle into bowls and top with garnishes listed in Notes.
notes
For garnish: sour cream, lime slices and corn tortillas. Julienne the corn tortillas and bake for 20 minutes at 300 degrees, tossing often. This soup is also good with the chicken omitted.
Source: Dawn
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