Tuesday, September 4, 2012

Chicken Tortilla Soup with Sweet Potatoes

When fall arrives, I start craving soups. And one of the favorites around my house is tortilla soup. I love to play on variations on tortilla soup, and mixing sweet flavors with the spicy is one of my favorite variations. This variation has sweet potatoes--which turned out to be a perfect match! My husband said it was better than the other ways I've been making tortilla soup--and I've been making it for him for over 8 years! Princess Pea cleaned her plate--3 times! So this recipe is definitely a keeper!

Chicken Tortilla Soup
(makes 4-6 servings)

2 boneless skinless chicken breasts
1/2 onion
(1) 16 oz can chicken broth
(1) 13.5 oz can tomatoes with chiles, not drained
(1) 14.5 oz can black beans, drained and rinsed
3/4 tsp cumin
1 sweet potato, peeled and diced in 1/2 inch pieces
Salt & pepper to taste
Cooking Spray
Tortillas (about 4-6 fajita size)

Heat a soup pot with some cooking spray over medium high heat. Dice the onion and saute until softened.

Add the chicken breasts and brown the outside.

Pour the broth over the chicken and loosen any of the brown bits.

Add the tomatoes, beans, cumin, and sweet potato. Cook for 20-25 minutes 

While the soup is cooking, cut the tortillas in quarters and then slice them in 1/2 pieces.

Cook them over medium heat until they are golden brown.

Shred the chicken and place it back in the soup. Serve the soup with the tortilla strips on top. Garnish with cheese, sour cream, or guacamole--anything you'd put on top of a taco or fajita.



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