Hello Lots to Ladle readers! I'm so excited Lynnie asked me to guest blog. I've learned a lot from her and this blog, and just like her, I've adapted a Martha Stewart recipe to share today!
Martha has a very easy recipe for tortilla soup with black beans. I added some shredded chicken and left out the tortilla chips for a lighter version. This soup is perfect for an easy dinner. I hope you enjoy it as much as I did!
Chicken Tortilla Soup with Black Beans
1 tbsp. olive oil
4 cloves garlic, minced
1 tsp. chili powder
2 cans (14.5 oz each) diced tomatoes in juice
2 cans (15 oz each) black beans, rinsed and drained
1 can (14.5 oz) reduced-sodium chicken broth
1 package (10 oz) frozen corn kernels
course salt and ground pepper
1 cup crushed tortilla chips (optional)
1 tbsp. fresh lime juice, plus lime wedges for serving
1/2 lbs. boneless, skinless chicken breast
In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juices), beans, broth, corn, and 1 cup water; season with salt and pepper.
In a separate, smaller saucepan, add chicken breast. Add water or chicken broth so chicken is covered by about 1-2 inches. Season with salt and pepper. Bring water to just under a simmer on medium-high heat. Simmer for about 10-12 minutes, or until chicken is cooked through. After chicken is cooked, shred and add to the soup.
Bring soup to a boil; reduce to a simmer. Add to tortilla chips; cook until softened, about two minutes. Remove from heat; stir in lime juice, and season with salt and paper. Serve soup with lime wedges and, if desired, more chips.