Try this Black Bean Chicken Tortilla Soup recipe, or contribute your own.
Suggest a better descriptionCHICKEN
1. Fill a large pot with water
2. Cut chicken in half using the red cutting boards
3. Large chop 1/2 of an onion on the white cutting boards
4. Add onion and 1/2 tablespoon salt to water
5. Add chicken
6. Cook chicken thoroughly
7. Be sure to check regularly for foam on the water and remove
8. Once chicken is done remove to let cool
9. Shred chicken (medium size)
ROAST CORN
1. Add a little oil to cast iron skillet
2. Add corn (reserve liquid) and roast until lightly browned, about 8 minutes or so. This can be done in advance.
PREP
1. Drain and rinse black beans
2. In blender, puree the tomatoes and half of the black beans
3. Wash carrots in the appropriate sink and slice in circles using white cutting boards
COOKING SOUP
1. In a large pot add oil (2.5 tablespoons) and heat over medium heat
2. Cook onions, minced garlic, and carrots stirring occasionally for 5 minutes or until onions are soft.
3. Add chili powder and cumin; cook stirring for 1 minute
4. Add chicken broth, black beans, corn and reserve liquid, salt, and pepper, bring to boil
5. Add puree of tomatoes and beans to pot
6. Add shredded chicken to pot
7. Reduce heat, cover and simmer for 10 to 15 minutes or until carrots are tender.
8. Keep on low until ready to serve
9. Taste soup occasionally as it simmers and season accordingly.
TORTILLA STRIPS
1. Fill an iron skillet 1/2 ways with oil, heat
2. Cut Tortillas in long, thin Strips
3. Cut Strips in half
4.Place 1 layer of strips into hot oil and fry until golden brown
5. Remove from oil and place in a bowl with a paper towel at the bottom to soak excess oil
SERVE
1. Scoop soup into bowl
2. Sprinkle shredded jack cheese
3. Sprinkle about a hand full of Tortilla Strips into the soup
bc 2/6/2014
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1108g) | ||
Recipe Makes: 25 Servings | ||
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Calories: 1753 | ||
Calories from Fat: 870 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.7g | 129 % | |
Saturated Fat 30.1g | 151 % | |
Monounsaturated Fat 38.7g | ||
Polyunsanturated Fat 20g | ||
Cholesterol 424.3mg | 131 % | |
Sodium 806.3mg | 28 % | |
Potassium 2515.2mg | 66 % | |
Total Carbohydrate 92.6g | 27 % | |
Dietary Fiber 23.1g | 92 % | |
Sugars, other 69.5g | ||
Protein 127.7g | 182 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1753
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