This wonderful recipe is adapted from one found on the Kraft website, and their title for it is Hearty Mexican Soup. It tastes like a fabulous tortilla soup and one that I'll be making again soon. I substituted black beans in place of their cannellini beans and used Trader Joe's frozen roasted corn, which was wonderful. I hope you can give this quick, flavorful soup a try!
1 large onion, chopped
1 Tbsp. oil
1 clove garlic, minced
1/2 tsp. ground cumin
4 cups fat-free reduced-sodium chicken broth
1 can (15.5 oz.) black beans, drained and rinsed
1 cup salsa (I used a chipotle salsa and it was great!)
2 cups shredded rotisserie chicken
1 cup frozen corn, thawed
2 green onions, chopped
1/4 cup chopped fresh cilantro
1 cup Mexican style shredded cheese
COOK chopped onions in hot oil in dutch oven on medium heat 6 to 7 min. or until tender. Add garlic and cumin; cook and stir 1 min.
ADD broth, beans and salsa; stir. Bring to boil. Stir in chicken and corn. Return to boil; simmer 5 min., stirring occasionally. Stir in green onions and cilantro.
SERVE topped with cheese. Sliced avocados and sour cream, along with crushed tortilla chips are wonderful additions.
I am sharing this with these lovely parties:
Make It Pretty Monday
Share Your Cup
Thank you for your visit! xo