Chicken Tortilla Soup
Ingredients:
½ gallon water¼ cup Low Sodium chicken base
23 ounces tomato juice
1 cup fresh diced tomato (optional - I don't add)
Grilled or poached chicken, sliced very thin
1 or 2 carrots, julienned (1/2 of a 10 ounce bag of shredded carrots found in produce department)
2 to 6 diced jalapeños, to taste (I use 5 or 6)
½ red onion, julienned
½ cup fresh chopped cilantro (1/2 a bunch, leaves only)
1/3 cup fresh diced basil
1 ½ tablespoons fresh chopped garlic
1/2 cup black beans
1/2 cup corn
Pinch cumin
Directions:
Bring liquids to a boil. Add the chicken base. Lower heat to a simmer.
Add all vegetables and spices. Simmer for 30 minutes or until carrots are tender. Add chicken and continue to simmer till chicken is just heated through.
Garnish soup with corn chips, shredded cheese and avocado.
This is a Pearl Street Grill recipe, revised by Gayle Moret. Gail says, "I now always use a Costco rotisserie chicken. I bone it, tear it into strips and put about 2/3rds or 3/4s of the meat in the pot. When I've weighed the chicken, it's usually about 13 or 14 ounces of meat."
