Saturday, October 8, 2011

Roasted Chicken Tortilla Soup

In honor of our Southwest opponents, the Arizona Cardinals, I adapted this recipe from Cooking Light Magazine. It was good and definitely a repeater! There was a bit too much heat for my kids, so next time I will go a little easier on the cayenne!

Here's the recipe:

4 chicken breasts, seasoned with garlic powder, paprika, cumin, chili powder, cayenne, salt and pepper; broil, rest then dice
1 red and 1 yellow bell pepper, roasted and peeled
1 onion, sliced and roasted
2 ears of corn, roasted and kernals removed
1 large can of green enchilada sauce
32oz chicken broth
1 can southwest style diced tomatoes
1 can black beans
Throw it all together in a pot or slowcooker
Season with paprika, cumin, cayenne, garlic powder, salt and pepper

I like to serve it with sour cream, cilantro, and avocado. I also prefer homemade tortilla strips, but tortilla chips work just as well!


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