Toe in the Kitchen Tuesday

Title: Chicken Tortilla Soup

Tried it: This has been a family favorite for over three years now.

Source: Some magazine--Mom cut it out and we cooked it first on our speical dinner day for mom. original the recipe was for 20 servings-- below is a fourth of that (still enough for a family of four, seconds, and leftovers)

Easiness: 3 stars. I buy rosettary chicken already cooked. Half the items (the corn, broth, green chiles, black beans, and tomatoes) come from cans. Onions and garlic both need to be perpared (though this is easier if you mince the garlic in a garlic press and cut the onion in discs and chop up with a food chopper).

Rating: 5 out 5. One of my favorite dishes and the leftovers taste as good as the first night.

1 Tablespoon of Olive Oil

1 medium size onion cut into meidum dice

2 large garlic cloves, minced

2 teaspoons of chili powder

1 teaspoon dried oregano

1 28 ounced can crushed tomatoes

1 pint of chicken broth

1/2 16 ounce package of frozen corn

4 ounce green chilies chopped

15.5 ounce can of black beans

2 cups of shredded, cooked chicken

1/2 cup chopped fresh cilantro (optional)



Heat oil in large soup kettle over med/high heat.

Add onions and saute' until tender (4 minutes)

Add garlic cloves, chili powder and oregano, saute' 1 minute longer.

Add tomatoes, broth, corn, chilies, beans and chicken.

Bring to a simmer.

reduce heat and simmer, partically covered to belnd flavors, about 20 minutes

Stir in cilantro

serve warm with tortilla chips