Chicken Tortilla SoupFrom jo_jo_ba 1 year ago
- 1 tbsp olive or canola oil shopping list
- 1 small onion, chopped shopping list
- 8 oz carrots, diced shopping list
- 1 red bell pepper, diced shopping list
- 3 cloves garlic, minced shopping list
- 8 oz diced, cooked chicken shopping list
- 1 tbsp chili powder shopping list
- ½ tbsp cumin shopping list
- 1 tbsp paprika shopping list
- ½ tsp smoked paprika shopping list
- ¼ tsp black pepper shopping list
- 1 tsp garlic powder shopping list
- ¼ tsp dried oregano shopping list
- ½ tsp ancho chile pepper shopping list
- ½ tsp jalapeno chile powder shopping list
- ¼ tsp celery seed shopping list
- ½ tsp salt shopping list
- 3 cups (1 19-oz can) no-salt-added red kidney beans, drained and rinsed shopping list
- 4 cups low-sodium chicken broth shopping list
- 1 cup water shopping list
- 1 ½ cups roasted diced tomatoes, homemade or canned and drained (just watch the salt) shopping list
- ¼ cup coarse cornmeal shopping list
- 2 tbsp lime juice shopping list
How to make it
- Heat oil in a large heavy-bottomed pot over medium heat.
- Add the onion, carrots and pepper and cook, stirring often, for about 7-8 minutes (until the onion begins to colour).
- Add the garlic, chicken and spices and cook 1 minute, stirring frequently.
- Add the salt, beans, broth, water and tomatoes. Bring to a boil.
- Reduce heat and simmer, uncovered, for 15 minutes.
- Stir in the cornmeal and simmer, stirring occasionally, for 15 minutes.
- Remove from heat and stir in the lime juice.
The Cookjo_jo_ba Oshawa, CA
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