Tex-Mex Tortilla Soup for Southwestern Chilly Nights

When it's cold outside there is nothing like walking in the door to the smell of a warm pot of soup simmering in the kitchen.  And if you are time-starved, watching your piggy bank and trying to stay on track with your goals soup is such an easy way to eat well on a budget.  As you continue on the Makeover 101 Challenge I want to share my Tex-Mex Chicken Tortilla Soup recipe with you.  Give it a try and let us know how it turns out!

Coach Ward's Tex-Mex Tortilla Soup

2 tsp Olive Oil

3 cloves garlic, minced (more if it’s flu season!)

3  Scallions (Green Onions) thinly sliced

2 Medium Tomatoes diced (or 1 can diced tomatoes)

1 Carton Organic Free Range Chicken Broth

1 cup frozen corn kernals

1 cup black beans (rinsed)

½ tsp Chili Powder

1 tsp ground cumin

1 bay leaf

Cooking spray

1 Chicken Breast (Organic, Free Range, or Antibiotic & Hormone Free) cut into small pieces

1/3 cup fresh Cilantro leaves chopped

3 tbs Fresh Lime Juice

Sea Salt & Fresh ground pepper to taste

Plain Organic Yogurt, for garnish

1 cup baked tortilla chips crumbled, for garnish

Shredded Low Fat Cheddar or Jack Cheese  (1tbs per serving)

• In a large sauce pan heat oil and sauté the garlic scallions until the garlic colors and  the scallions are clear. 
• Add fresh-diced tomatoes and sauté until tender (or Add canned diced tomatoes). 
• Add broth, corn, black beans and spices. 
• Bring to a boil then reduce heat to a low simmer. 
• Coat a separate skillet with cooking spray  and sauté the chicken breast pieces.  Continue to cut into very small pieces.  
• Add the chicken to the sauce pan and simmer for 5 minutes. 
• Just before serving add in the cilantro and lime juice. 
• Sparingly sprinkle sea salt and pepper.  
• Serve immediately in bowls and garnish with a dollop of plain fat free yogurt and a sprinkle of shredded cheese and tortilla chips.

Enjoy!!