Hearty Chicken Tortilla Soup

Makes 4-6 servings
Cook Time: 30 minutes pending rice choice

When I have had a busy day and need to make something quick, this is one of my "fall back" meals. These ingredients are often main staples in my home.

Ingredients:
1 pound (about 1 whole breast) boneless chicken breasts, cut into 1-inch pieces
3 1/2 c. chicken broth (I use low sodium)
1 teaspoon ground cumin
1/2 c. favorite long-grain rice (brown rice takes longer to cook than white)
1 can of drained black beans (optional or use your favorite)
1 cup of canned corn or frozen (I use frozen)
1 cup favorite salsa (chunky is best but any will do)
1 TB fresh cilantro (I use dried til summer)
2 TB lime juice (I use fresh)

Crisp Tortilla Strips
EVOO or cooking spray


Sour cream (optional)
Extra Salsa (optional)


1. Spray 6 quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until browned. A calorie reduction tip: Bake chicken breasts in oven with 1 cup water with 1 TB lemon or lime juice for 12-15 minutes. Then cut meat and add to saucepot.

2. Stir in broth, cumin and rice. Heat to boil. Reduce the heat to low. Cover and cook for 20 minutes.

3. Make crisp tortilla strips. Heat oven to 425*. Cut favorite tortillas into thin strips (I use a pastry/pizza wheel). Spray with cooking spray or lightly brush with EVOO (Rachel Ray's terminology for extra virgin olive oil). Place on baking sheet. Bake for about 8-10 minutes. Whole-grains tortillas are done in about 7-8 minutes.

4. Near time to tend back to the soup: Stir in black beans, corn, salsa, cilantro and lime juice. Cook unil the rice is tender.

5. Top each serving of soup with crisp tortilla strips and/or optional ingredients of salsa and a dolup of sour cream. Wha-La--dinner on the table after a full day.

Soup, salad and rustic bread is always a good thing at the Gaudets!

Have a blessed day serving your family,
Delores Gaudet