A festive, slightly spicy soup with a side of tortilla chips, makes a great start with your favorite Mexican dish. Lower sodium compared to a restaurant version.
INGREDIENTS:
2 Tbsp E.V.O.O. (extra virgin olive oil)
5 sliced scallions (white part for cooking, green parts for topping soup as a garnish)
1 yellow onion, diced
4 cloves garlic, minced
1/4 tsp red pepper flakes
1 tsp chili powder
1 tsp paprika
1 1/2 tsp cumin
Marinated + sauteed chicken breast, chopped
(seasoned with a couple Tbsp each of olive oil, soy sauce, 2 tsp cumin and some lemon juice) or
use rotisserie chicken, chopped
5 cups low sodium chicken broth
1 cup low fat milk
Diced tomatoes, 14.5 oz can
4 oz can green chiles
1/2 cup water, blended with
1/4 cup cornstarch
2 Tbsp chopped cilantro
1 1/2 cups finely shredded Mexican blend cheeses
10 grinds of the pepper mill
Salt to taste, if any
DIRECTIONS:
Use 2 cups chopped rotisserie chicken OR
prepare chicken breast in marinade for 30 minutes at room temperature. Saute for 3 minutes each side over med. heat. Slice and return to covered pan over low heat for 3 to 5 minutes more. Turn off heat and allow to rest, covered.
Meanwhile, in a large soup pot, heat oil and saute white parts of scallions and yellow onion for 5 minutes over med. heat, then add minced garlic.
Add in the dry spices, mix thoroughly. Reduce heat.
Add cans of diced tomatoes and green chiles, mixing with each addition.
Pour in the chicken broth and milk, increasing heat to bring to a low boil.
Add in cornstarch with water blend (slurry) to the soup and blend thoroughly until thickened.
Gradually add small amounts of cheese, melting between additions.
Add in chopped or diced cooked chicken.
Add in ground pepper, salt to taste, if any, and the chopped cilantro.
Reduce heat to low, cover,
and simmer for 15 minutes.
Makes 6 serving bowls.
Garnish with the green tops of sliced scallions.
Serve with tortilla chips. Sometimes I crumble the chips into my individual soup bowl.