Creamy Tortilla Soup8 corn tortillas
1 T olive oil
1 onion
3 cloves of garlic pressed or minced
2 whole carrots grated
2 whole zucchini grated
5 cups fat free chicken broth
2 cups salsa
2 t. cumin
2 t. chili powder
½ t. pepper
3 c. frozen corn
1 can black beans
4 T cornstarch
1/3 c. cold water
1 lb. boneless chicken breast shredded
1/3 c. cilantro fresh
4 cups fat-free half and half
4 oz reduce-fat cheese
Preheat oven to 350. Cut six of the tortillas in half then slice into ¼ inch strips. Place on a baking sheet and spray with cooking spray . Place in the over and turn after 4 minutes. Cook another 4 minutes until crispy. Remove from oven and cool. Cut the remaining tortillas, into diced pieces. Very small squares. In a large pot warm oil and saute the onion and garlic. Add broth if necessary. Add carrots and cook then add zucchini and cook. Add broth as needed. Add the diced tortilla cover and cook 2 minutes.
Add the rest of the chicken broth and bring to a boil Add salsa, spices, corn and black beans.
Combine the cornstarch and water, stir until completely dissolved and add to the pot stirring constantly until it boils and thickens. Add the chicken and half of the cilantro. Add the half and half but do not boil. Serves 10
Recipe courtesy of my mom and image from yourheartout.
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