Tortilla Soup

By mynance

Ingredients

• 1 tbsp. olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb. cooked chicken, cubed or shredded
• 1 medium zucchini, diced
• 1 cup frozen yellow corn
• 1 can (14 oz.) stewed tomatoes
• 1 can (14 oz.) tomato sauce
• 1 can (14 oz.) reduced-fat, low-sodium chicken broth
• 2 tsp. ground cumin (I usually add to taste but probably end up with 4 tsp).
• 1 tsp. dried Mexican oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Tortilla chips
• Monterey Jack cheese, shredded
• Fresh cilantro (optional)

Details

Servings 8
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

In large saucepan over medium heat, heat olive oil. Sauté onion and garlic 3 to 5 minutes, until onion is tender but not brown. Add chicken, zucchini, corn, tomatoes, tomato sauce and chicken broth, and stir to combine. Season with cumin, oregano, salt and pepper; reduce heat, cover and simmer 20 to 30 minutes until flavors blend. To serve, ladle soup into individual serving bowls and top with tortilla chips, cheese and cilantro, if desired. Makes 4 servings