Wednesday, September 12, 2012

Just Like Taco Bell

We had a few days of rain last week and I just felt like snuggling up with the hubs, the kittens, and a something to fill my tummy up. Even though its still in the 80's during the day, the evenings are starting up cool off and my soup recipes are starting to come out of the woodwork.
I am sure Joey is appreciating that I am trying to add a few items into our dinner rotation because he recently referred to my cooking as "Just like Taco Bell." When I said, "Umm...what are you trying to tell me?" He said, " Your cooking is just like Taco Bell, as in its the same flavors but in different forms." Yeah, he poured himself a bowl of cereal that night...
After an evening of cereal and gummy worms, I decided to embrace this dubbed south of the border cooking style and dusted off one on my favorite recipes:
Chicken Tortilla Soup
Prep Time: 20 Minutes
Cook Time: 1.5 Hours
4 cups fat free chicken stock
1Tbs olive oil
1/2 cup water
3 chicken breasts
1 28 oz can diced tomatoes
4 jalapeno peppers, chopped
1 green bell pepper, chopped
1 large onion, chopped
4 cloves garlic, minced
2 tsp ground cumin
2 tsp chili powder
1/2 tsp cayenne pepper
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
3Tbs low fat cream cheese
1 cup cilantro, chopped
2 Tbs fat free sour cream
Start by cooking the chicken breast in a pan on the stove. When I am just cooking plain chicken that is unseasoned like that I put 1 Tbs olive oil in the pan and once it set a little sear going I add about 1/2 cup of water and put a lid on the pan. This helps speed up the cooking process and does not dry out the meat.
While chicken is cooking combine chicken broth, tomatoes, bell pepper, onion, jalapenos, garlic, cumin, chili powder, and cayenne pepper in a large soup pot. Turn heat on medium.
Cube the cooked chicken and add to the soup pot.
Cook on medium for 30 minutes so there is a very low boil. After 30 minutes turn it to low and add the black beans, corn, and cream cheese. Cover and cook on for another 30 minutes.

Chop cilantro and cut lime slices for garnish.
Dish it out with a dollop of sour cream and a sprinkle of the cilantro and you are good to go! This soup is so yummy and really is pretty healthy considering its so filling.
Now the hubs better not call my cooking Taco Bell after this meal, and if he does then you know who will be going the dishes from here until FOREVER!
  **leg warmer giveaway ends tonight at 11:59PM!! So enter now, and the winner will be announced tomorrow!**

XOXO Katie
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  1. This looks delish! I will definitely try this one. I can't wait to dust off my chili recipe that I've missed all summer :)

  2. This does look so good. I will have to bookmark this one!