Okay, this is probably the one and only thing in my recipe repertoire that is actually healthy and good for you! Of course, I kind of ruin the “healthy” thing by adding a tub of sour cream to the soup (hey, it’s better than a Big Mac, right?). You can substitute with low fat sour cream or leave it out if you like and add a little dollop of the end. Personally, I like whisking it in to the soup as it gives the soup a nice creamy texture. This soup also freezes VERY well and it tastes even better on the second day….yes, Virginia, it is possible.
RECIPE: Spicy Chicken Tortilla Soup
- In a large stock pot over high heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, RESERVE broth. Shred chicken.
- In a large stock pot over medium heat, cook the onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, tomato soup, chili powder, cumin, cayenne, lime juice, corn, black beans, shredded chicken and 5 cups broth. Whisk in sour cream until well-blended. Simmer 30 minutes.
Serve in bowls and top with an additional dollop of sour cream, shredded cheddar cheese, tortilla chips, fresh cilantro, sliced avocados…whatever floats your boat!