Sunday, August 30, 2009

Creamy Fiesta Soup Served In a Cheesy Taco Soup Bowl

10 tortillas
1 ½ cup jalapeno cheese, finely grated
1 teaspoon paprika
¼ cup Crisco Light Olive Oil
2 teaspoons garlic salt

6 cups water
1 chicken breast
3 sodium free chicken bouillon cubes (or 3 teaspoons)
¾ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt (or salt to taste)
1 (10.75-oz.) can condensed cream of chicken soup
1 (4.5-oz.) can green chilies
1 (15.25-oz.) can corn, drained
½ cup medium salsa
2 tablespoons lime juice
8 oz. cream cheese, cubed
3 (15-oz.) cans white beans, rinsed and drained
1 bunch cilantro, chopped

Heat oven to 350º F. Get two muffin tin pans out. Take one tortilla and soften it in the microwave for 10 seconds. Using a pastry brush spread olive oil across tortilla. Sprinkle with cheese, paprika, and a pinch of garlic salt. Form tortillas into bowls by gently pressing the middle of the tortilla down into the muffin cup. Alternate muffin cups so that the tortillas do not touch. Bake at 350º F. for 10 minutes or until lightly browned and the cheese is melted. Place soup bowls into individual serving bowls.
Meanwhile, in a large pot combine the water, chicken, chicken bouillon, garlic powder, pepper, and salt. Bring to a boil and continue boiling until the chicken is cooked. Remove the chicken while keeping the water at a simmer. Chop the chicken into cubes and add back into the pot. Add cream of chicken soup, green chilies, corn, salsa, and lime juice. Return to a simmer. Add cream cheese and quickly stir soup until cream cheese is melted. Stir in beans and cilantro. Ladle soup into tortilla bowls.

Yield: 10 servings

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