Chicken & Bean Tortilla SoupIngredients
| 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|
Instructions-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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