Chicken Tortilla Soup IV

Loaded with corn and beans, this soup is hearty enough for a main meal. Save time by topping it with purchased tortilla chips.

Step: 1

Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.

Step: 2

Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.

Step: 3

Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.

Per Serving: 257 calories; protein 17.6g; carbohydrates 36.1g; fat 5.5g; cholesterol 20.3mg; sodium 967.7mg.

The name of “stew” can process to both a food and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.