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Category |
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Salads - Soups - Sidedishes
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None
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Servings |
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4
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Preptime |
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40 min.
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Ingredients |
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1 tbsp. olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 lb. cooked chicken, cubed or shredded
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1 medium zucchini, diced
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1 cup frozen yellow corn
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1 14 oz. can stewed tomatoes
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1 14 oz. can tomato sauce
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1 14 oz. can reduced fat low sodium chicken broth
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2 tsp ground cumin
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1 tsp. dried Mexican oregano
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Salt to taste
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Fresh ground black pepper to taste
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Tortilla chips
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Monteray Jack cheese - shredded
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Fresh cilantro
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Instructions |
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In a large saucepan over medium heat, saute onion and garlic in olive oil for 3 to 5 minutes until onion is tender but not brown.
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Add cooked chicken, zucchini, corn, stewed tomatoes, tomato sauce and chicken broth and stir to combine.
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Season with cumin, oregano, salt and black pepper.
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Reduce heat, cover and simmer for 20 to 30 minutes until flavors blend.
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Serving
Suggestions |
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Ladle soup into individual bowls. Top with tortilla chips, shredded cheese and optional cilantro.
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Originally Submitted
2/26/2008
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0 Out of 5 from
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You can add this Joe's Tortilla Soup recipe to your own private DesktopCookbook.
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