I made Tortilla soup for dinner tonight. My family freaked out. What was the big deal? I'm not quite sure- it is almost the exact recipe I use for Chicken Chili with a couple of flavorful additions. Since they all had mini heart attacks over how yummy it was and asked for it in their lunches tomorrow, I thought I'd blog it so you all could taste the sensation! LOL!
Just follow the recipe for Chicken Chili. Exchange your black beans for a can of Great Northern beans and a can of garbanzo beans. To enhance the flavor a bit, add a couple flavored bullion cubes. I used 1 cilantro and 2 chipotle bullion cubes by Knorr.
Of course you could add those to your chicken chili recipe- it will just add more flavor.
Then, what turns this recipe into a Tortilla Soup are the corn tortilla strips that you top it with.
Just take some corn tortillas, about 2 per person, slice them in half then into thin strips. Toss them in a tablespoon of **EVOO and sprinkle them with salt and cumin. Spread them out in a think layer on a cookie sheet and broil them in the oven for about 8-10 minutes, watching and stirring them continuously so they don't burn. Once the have turned a lovely golden color and are nice and crispy, remove them from the pan into a bowl and serve along with your soup.
Have all of your toppings prepared and in separate bowls on the table- avocado, cilantro, green onions, olives, bell peppers (we used red and yellow tonight), thinly shredded purple cabbage, lime wedges and sour cream are what we used.
Add as little or as much of each topping to your soup that you like and dig in! I promise you'll love it! And there aren't many recipes that I know of that pack this much delicious flavor and texture that are so healthy!
**To further reduce fat content, spray them with a light coating of Pam cooking spray rather than EVOO before you season them. They will still achieve that same golden, crispy texture that make them delish!