Oh this Chicken Tortilla Soup doesn’t appear in the Loehner household as much as it use to and I don’t know why, it’s so damn good!
There are things in restaurants that you simply can’t make at home. For me I can’t make chicken wings to save my life. I don’t know what it is…yeah I do. It’s called trying to eat healthy and no deep fry anything. I even make Baked Donuts.
I know what you are thinking…why are you depriving yourself from yummy and delicious foods? I’ll tell you. Because I feel like complete and utter shit when I eat like garbage. There was this quote I saw over on Pinterest {you can check it out here} and I try to remind myself of it every day.
Now I’m not one to preach, but, I’ve been clean eating (no processed foods, no GMO’s, organic, whole grains, etc.) for almost 2 years now. Sure there’s a moment every now and then when I will pick something up in the store and want to throw it in my cart, but, I’ve gotten pretty damn good! I walk the outside of the store first and fill it up with as much as I can. The outside of the store is filled with the things that I want in my house. Lunchmeat, fresh fruits and vegetables, organic & natural foods, meat and seafoods, the refrigerated salsa case (Damn you Jack’s Mild Salsa, you are my weakness and so good!) and then the dairy section.
I pretty much avoid the middle aisles like the plague. I do grab diapers, the occasional cereal the girls indulge on during Saturday as they are glued to Saturday morning cartoons {do you remember how fun Saturdays were when you were a kid?!?}, I also have to hit up the condiment aisle to grab white vinegar…WTH is up with that anyway?!?
So while I’m not a total hippie, I’m just trying to feed my family wholesome foods. I tend to hit the grocery store every other two weeks. I HATE shopping at my local Kroger. It’s so big, there’s always a million people in there and it’s freaking HOT. Not to mention when you are at the checkout there’s a billion people there, no where to put your cart to load it up and often people huffing and puffing because they just want out at all costs.
As my two weeks came to an end and grocery shopping was needed I had sick children at home. Literally I had ingredients to make two things:
- Stuffed Peppers
- Chicken Tortilla Soup
The Hubs voted that I make Chicken Tortilla Soup and so I did. I also ended up doubling my recipe and gave to a friend who is in desperate need of yummy meals. If you can say a prayer for her Husband, he’s currently battling Hodgekins Lymphoma. I had to stay away from pepper in this recipe simply because he has a food allergy to peppers…who knew?!?
Ingredients
- 3 chicken breasts
- 1 ½ TBSP Oil
- 1 small onion, diced
- bag of frozen corn
- 15 oz Hunt’s Diced Tomatoes
- 7 oz. Hunt’s Tomato Paste
- 4 C Water
- 2 15 oz Chicken Broth (¾ of a carton)
- 15 oz black beans, drained
- ⅓ Cilantro, chopped
- ½ TBSP sugar
- ½ TSP Garlic Powder
- 2 TSP Cayenne Pepper (omitted for friend)
- ½ TSP Cumin (omitted for friend)
- 3 TBSP Masa (or cornmeal)
*Tortilla Chips, Shredded Cheese and Sour Cream for serving
Directions
In a large skillet add oil. Season both sides of chicken breast with salt and pepper. Once the chicken is cooked through set aside. Add onion in the skillet and cook until translucent. Dice chicken. Add in corn, chicken and tomatoes. Stir until heated.
Add in tomato paste, chicken broth and water. Stirring until paste is mixed into the water (you can also do this in a bowl and pour in, but, I hate doing dishes!). Drop beans into the mixture carefully and stir. Add in cilantro, sugar, garlic powder, cayenne pepper, lime juice and cumin.
Let the Chicken Tortilla Soup simmer on low for about an hour.
With a small amount of water add to the masa. Add into the soup mixture and let simmer for another 15-30 minutes.
Taste the soup and adjust the seasonings according to your families taste buds.
Prior to serving crush tortilla chips into the bottom of the bowl. Ladle the soup into bowl and top with sour cream, shredded cheese and fresh cilantro.
Weight Watchers FreeStyle Plan: 1 SmartPoint per serving
Chicken Tortilla Soup
Ingredients
- 3 chicken breasts
- 1 ½ TBSP Oil
- 1 small onion diced
- bag of frozen corn
- 15 oz Hunt’s Diced Tomatoes
- 7 oz. Hunt’s Tomato Paste
- 4 C Water
- 2 15 oz Chicken Broth ¾ of a carton
- 15 oz black beans drained
- ⅓ Cilantro chopped
- ½ TBSP sugar
- ½ TSP Garlic Powder
- 2 TSP Cayenne Pepper omitted for friend
- ½ TSP Cumin omitted for friend
- 3 TBSP Masa or cornmeal
- *Tortilla Chips Shredded Cheese and Sour Cream for serving
Instructions
- In a large skillet add oil. Season both sides of chicken breast with salt and pepper. Once the chicken is cooked through set aside. Add onion in the skillet and cook until translucent. Dice chicken. Add in corn, chicken and tomatoes. Stir until heated.
- Add in tomato paste, chicken broth and water. Stirring until paste is mixed into the water (you can also do this in a bowl and pour in, but, I hate doing dishes!). Drop beans into the mixture carefully and stir. Add in cilantro, sugar, garlic powder, cayenne pepper, lime juice and cumin.
- Let the Chicken Tortilla Soup simmer on low for about an hour.
- With a small amount of water add to the masa. Add into the soup mixture and let simmer for another 15-30 minutes.
- Taste the soup and adjust the seasonings according to your families taste buds.
- Prior to serving crush tortilla chips into the bottom of the bowl. Ladle the soup into bowl and top with sour cream, shredded cheese and fresh cilantro.
Notes
I can almost guarantee you’ll have leftovers. So make Chicken Tortilla Nachos with it!
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