Its been cold and rainy the last few days, so I needed a nice warming soup dinner. I like Sue’s easy tortilla soup recipe, but I was feeling like something a littler creamier. I started mulling over modifying ingredients, while keeping the dish easy to make, and came up with my Easy Bean and Chicken Tortilla Soup.
0.80 lb. boneless, skinless chicken breast.
1/2 medium size white onion – diced.
2 pods from can of chipotle chilies (or only 1 to reduce heat)- minced.
4 oz can of diced green chilies.
1 clove garlic – minced.
2 Tbsp fresh lime juice.
3 oz of 1/3 less fat cream cheese.
1 tsp dry cumin.
32 oz can chicken broth.
16 oz can reduced sodium pinto beans (pacing juices rinsed away).
14.5 oz can diced tomatoes.
8 oz can corn (with can juices).
1/4 cup dry sherry.
salt and peper to taste.
Fill large pot half full with water, bring to boil, and add chicken breast. Boil until chicken is white through center. Remove chicken set aside, drain water from pot.
To same large pot add chicken broth, onion, garlic, green chilies, cumin, stir and and simmer for ten minutes.
Add dry sherry, 1/2 of the pinto beans, stir and simmer for for a few minutes. Use a submersible blender or potato masher to blend the ingredients in the pot to create a thick cream texture.
Use two forks to shreds the chicken breast meat.
Mince the chipotle pod(s).
Add the tomatoes, shredded chicken, corn, chipotle pod(s), lime juice stir and increase heat to bring to boil. Reduce heat to strong simmer/ low boil for 15 to 20 minutes. May need to add 4 0z or so of water if soup becomes too thick.
Add the cream cheese and stir to dissolve it into the soup.
Serve with chips or tortilla shells, and enjoy an easy, wonderfully warming homemade meal.
DESERT ICE, the third in the Jack Fields and Amber Reyes adventure series is done. We hope to have it out for your summer read. In the meantime, if you haven’t done so already, get into the series by reading GOLDPLAY and VEYRON which are available in all e-book formats at most e-book retailers, and in good old fashion paper at http://www.rogerscouton.com.
VEYRON was reviewed By Eileen Johnson for Readers’ Favorite and awarded 5 stars
Good Eating and Table Talk,