Black Bean, Chicken and Corn Soup With Toasted Tortilla Strips
- Ready In:
- 40mins
- Ingredients:
- 21
- Serves:
-
8
ingredients
- 1 tablespoon olive oil
- 1 onion, chopped fine
- 1 teaspoon garlic, minced
- 2 -3 chicken breasts, cooked and cubed
- 1 (4 ounce) can diced green chilies
- 2 (14 1/2 ounce) cans diced stewed tomatoes (don't drain)
- 2 (8 ounce) cans tomato sauce
- 2 (15 1/2 ounce) cans black beans, drained and rinsed
- 2 (15 1/4 ounce) cans whole kernel corn, drained
- 2 cups mostly cooked long-grain rice
- 4 -6 cups chicken broth
- 1 teaspoon salt
- 1⁄2 teaspoon fresh cracked pepper
- 1 bunch cilantro, chopped
- 2 limes, juice and zest of
- sour cream
- parmesan cheese
-
Toasted Tortilla Strips
- 4 -6 flour tortillas
- cooking spray or melted butter
- salt
- pepper
directions
- In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
- Next, add the remaining ingredients (except for the cilantro and limes).
- Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
- Garnish with sour cream, parmesan cheese and toasted tortilla strips.
- Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
- Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
- Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
- Make sure to turn strips over halfway through the baking process.
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Reviews
-
This was delicious! Some of my personal suggestions: 1) used brown rice and cooked for 20 minutes before adding to the soup 2) used boneless chicken thigh meat and poached them in chicken broth, water, salt & pepper, garlic powder and cumin for 5-7 minutes before adding to the soup, 3) would recommend briefly running the stewed tomatoes in a blender or food processor so the chunks are smaller. I used frozen corn instead of canned and forgot to add the lime and cilantro at the end ~~ will definitely remember next time. The tortilla strips were almost better than the soup! I sprayed the tortilla strips with olive oil and seasoned with seasoning salt and then baked them for 20 minutes ~~ perfect. This is a definite keeper ~ thanks for posting!
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Excellent soup! I love the tortilla strips, I had dried tomato tortillas on hand and they added extra flavor. Thought this tasted like a chicken enchilada soup! Also I halved the recipe, since it was only 2 of us, but it still made ALOT of soup!! So I froze a bunch too! Next time I make this I might try to halve it even more!! Thanks for posting!
Tweaks
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This was delicious! Some of my personal suggestions: 1) used brown rice and cooked for 20 minutes before adding to the soup 2) used boneless chicken thigh meat and poached them in chicken broth, water, salt & pepper, garlic powder and cumin for 5-7 minutes before adding to the soup, 3) would recommend briefly running the stewed tomatoes in a blender or food processor so the chunks are smaller. I used frozen corn instead of canned and forgot to add the lime and cilantro at the end ~~ will definitely remember next time. The tortilla strips were almost better than the soup! I sprayed the tortilla strips with olive oil and seasoned with seasoning salt and then baked them for 20 minutes ~~ perfect. This is a definite keeper ~ thanks for posting!
RECIPE SUBMITTED BY
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