Tuesday, March 30, 2010

Yummy Soup!

Chicken & Bean Tortilla Soup

POINTS® Value:    1
Servings:  16,  1 cup servings


2 cup(s) canned black beans, 2- 15 oz cans, drained   
3 breast(s) uncooked boneless, skinless chicken breast   

1 cup(s) Green Chilli Enchilada Sauce, 1 small can   

1 cup(s) salsa, medium or hot is best :)   

3 Tbsp fresh lime juice, Start with one T and then add more to taste.   

1 cup(s) cilantro, 1 bunch finely chopped, optional   
1 cup(s) onion(s), chopped   


Simmer the chicken and onions in the enchilada sauce and salsa until cooked. This can be done in the crock pot all day on low or for half a day on high OR on the stove in about 20-30 minutes. Add the beans and cilantro right before serving. Add enough water to make the total volume 16 cups. Bring to a simmer. Add the lime juice. Salt to taste. I make home made tortilla strips to sprinkle on top.

Now for the tortilla strips.  I buy my favorite corn tortillas and then use a pizza cutter to make them into strips.  I sprinkle them evenly on a cookie sheet and then spray them lightly with Pam.  I bake them at 450 until they are turning golden brown and getting crisp.  It is one point per tortilla, so I just add the points that I use.   A little sour cream is tasty too!

I also made some spanish rice.  I put a half of a cup in each bowl of soup (2 POINTS).  The spanish rice I made was EASY!  I just used a can of red enchilada sauce in with the rice water.  It did not change the point value with as much rice and I made (3 cups uncooked). 

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