Friday, September 25, 2009

Chicken Tortilla Soup - (perfect for our cool weather!)

Fall is in the air here - and this is how I know - the Gardener asks me to make this soup! Definitely one of our favorites for sure! This is the easiest soup to make - I call it a "dumper" - because you just cook a little and then dump everything else in!

The zucchini is not one of the original ingredients, but a friend told me that she always added it - and I love zucchini - so now it is standard for this recipe whenever I make it.

This recipe calls for shredded cooked chicken - and I almost always use a can of the white meat shredded chicken. That is what makes this recipe so easy and why you can just almost dump everything into the pot. For the soup I made today - I used 2 large chicken breasts that I prepared on the rotisserie yesterday.

The Mexican tomatoes that are used in this soup are kind of hard to find - (at least in this one horse town!) Whenever I find them I usually buy several cans. Also - coming straight from the can they are in pretty big chunks - so I always cut them up before adding to the soup.

If you are counting calories (and who isn't!) - this is a great soup for your calorie budget. One cup equals 150 calories - or 3 weight watcher points. That does not include the tortilla chips that you add on top - we usually use the baked tortilla chips, so the damage is not too bad.

Chicken-Tortilla Soup ingredients:
1 tsp olive oil
1 cup chopped onion
1 medium zucchini chopped
1 tsp minced garlic
2 cups shredded cooked chicken
1 cup whole kernel corn - (I use a can of corn)
1/4 cup dry white wine -( cooking wine is fine - or you can use the good stuff!)
2 cans mild green chiles
1 tsp Worcestershire sauce
1/2 tsp chili powder (I admit to being a little more generous)
2 cans chicken broth
2 cans Del Monte Mexican tomatoes
1 can low fat tomato soup - (I use Campbell's Healthy Request)
crushed tortilla chips
Saute the onion, zucchini, and garlic in the olive oil until tender. Add remaining ingredients and place in a dutch oven size pot. Simmer until hot through out - about 20 minutes. You're done. Add the crushed tortilla chips when you serve the soup.
This will not be the last time you make this soup!


Anonymous said...

This soup just makes me yearn for a rainy day! SOOOOO GOOOOOOD! Thanks!

Caprice said...

This sounds so good! I plan on making it, although I have a problem following recipes so I will let you know what I do different from yours!

Char Garbesi said...

The pictures of Mike are wonderful. He loves cooking for your annual dinner, and today he sent me the info for your blog. I love the photos and music. I will visit here often, as time permits.