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!

3 comments:

Anonymous said...

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

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.