Ingredients
- 4 cups onion, chopped
- 1 tablespoon olive oil
- 3 cups fresh tomatoes, chopped
- 1 (4 oz) can mild Ortega chilies
- 1½ tablespoon garlic, minced
- ½ teaspoon cumin
- 1 (14.5 ounce) can Swanson’s reduced-sodium chicken broth
- 2 corn tortillas, chopped (6-inch)
- 1 teaspoon olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon smoked paprika, 1½ teaspoons chili powder, 1½ teaspoon cumin, ¼ teaspoon red pepper flakes, ¼ teaspoon salt and black pepper, to taste, shopping tips below
- 3 cups Swanson’s reduced-sodium chicken broth
- 2 cups cooked chicken breast, chopped
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can white or golden hominy or frozen corn, rinsed and drained
- 2 cups thinly sliced romaine lettuce, optional topping
Instructions
1. Add the onions to a microwave safe bowl and cook them in the microwave for 3-4 minutes to soften. In a large nonstick soup pot or pan, heat 1 tablespoon oil. Add tomatoes, ½ of the cooked onions, Ortega chilies, garlic, and ½ teaspoon cumin. Sauté over medium heat for 10 minutes. Stir often.
2. Add 2 cups broth and tortillas; simmer 20 minutes. Stir often. Transfer mixture to a blender and purée. Set aside.
3. In the same large, nonstick pot or pan, heat 1 teaspoon oil. Add the remaining cooked onions, paprika, chili powder, 1½ teaspoon cumin, red pepper flakes, ¼ teaspoon salt and black pepper. Cook for 2 minutes. Stir often.
4. Mix in 3 cups broth, cooked chicken, black beans, hominy, and pureed mixture from the blender; simmer 10 minutes.
5. To serve. Ladle 1¾ cups into each bowl. Stir in ¼ cup romaine lettuce, if desired.
Makes 6 servings. Each serving, 1¾ cups
for 1¾ cups serving
285 calories, 6g fat, 1g sat. fat, 33mg chol, 24g prot, 38g carbs, 9g fiber, 780mg sod, 3g sugar
7 Smartpoints