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Mexican Tortilla Soup with Spicy Jalapeno Chicken Sausage

http://alfrescoallnatural.com/images/default-source/al-fresco-recipes/0757_af_chch_chipotlechorizomexicantortillasoup.jpg 35 mins 15 min 20 min 8

1 (12 oz) package al fresco Spicy Jalapeno Chicken Sausage, sliced on the bias ¼" thick

4 corn tortillas, cut into ¼" wide strips

2 tablespoons extra virgin olive oil

3/4 cup white onion, diced

1 teaspoon fresh garlic, finely chopped

3/4 teaspoon ground cumin

2 cups sweet potato, diced

1 qt + 1 cup chicken broth, low sodium & low fat

2 tomatoes, large, cut in half width wise, squeeze out the seeds and dice

1/3 cup instant brown rice

1 tbsp chipotle in adobo sauce (canned)*, pureed

1 15oz can black beans, drained and rinsed

2 limes, juiced

1/3 cup fresh cilantro, washed, pat dry and chopped

1 avocado, peeled, diced

cooking spray

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Mexican Tortilla Soup with Spicy Jalapeno Chicken Sausage
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Serves8 Prep Time15 min Cook Time20 min
250Calories 10gFat 520mgSodium More
Nutritional Info Per Serving
Sodium520mg Sugars4g
Total Fat10g Cholesterol30mg
Carbohydrates25g Dietary Fiber6g
Saturated Fat2g Protein15g
Instructions
  • Preheat oven to 400° F
  • To oven crisp the tortilla strips, prepare a baking pan with the cooking spray. Lightly coat the tortilla strips with cooking spray, spread evenly on the pan, bake for about 10 minutes turning over 1 time until lightly browned. Remove from oven and set aside.
  • Meanwhile, make the soup in a large sauce pan coated with the olive oil. Place over medium high heat and saute the onions for 2 – 3 minutes. Add the garlic, cumin and cook an additional minute.
  • Add the sweet potatoes and 1 cup of the chicken broth. Cover and simmer until potatoes are tender about 6 – 8 minutes.
  • Add the Spicy Jalapeno Chicken Sausage slices, tomatoes, brown rice, chipotle in adobo, and the remaining chicken broth. Heat to a boil and reduce to a simmer. Add the black beans and simmer and additional 5 minutes. Add the lime juice.
  • Garnish with the fresh chopped cilantro, avocado and top with the tortilla strips.
  • *Available at supermarkets, specialty food stores and Latin markets.
Ingredients

1 (12 oz) package al fresco Spicy Jalapeno Chicken Sausage, sliced on the bias ¼" thick

4 corn tortillas, cut into ¼" wide strips

2 tablespoons extra virgin olive oil

3/4 cup white onion, diced

1 teaspoon fresh garlic, finely chopped

3/4 teaspoon ground cumin

2 cups sweet potato, diced

1 qt + 1 cup chicken broth, low sodium & low fat

2 tomatoes, large, cut in half width wise, squeeze out the seeds and dice

1/3 cup instant brown rice

1 tbsp chipotle in adobo sauce (canned)*, pureed

1 15oz can black beans, drained and rinsed

2 limes, juiced

1/3 cup fresh cilantro, washed, pat dry and chopped

1 avocado, peeled, diced

cooking spray

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