Here you go, your tortilla soup for the week! My secret for my tortilla soups is to cut up corn tortillas and simmer them into the soup. This process allows the corn tortilla to disintegrate and thicken the soup, much the way adding masa flour would. Justin had boiled up some dried chipotles the day before and blended them into a SPICY sauce that I used to top it off. Delicious and healthy lunch all week!
YIELD: 6 servings TOTAL TIME: 55 minutes
INGREDIENTS:
1 Tablespoon olive oil
2 boneless skinless chicken breasts
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 teaspoon New Mexico chili powder
1 cup onion, diced
1/4 cup red pepper, diced
1/4 cup yellow pepper, diced
3 cloves garlic, minced
1 can fire roasted tomatoes
2 cans black beans
3 Tablespoon tomato paste
4 cups chicken broth (low sodium)
4 cups water
4 corn tortillas, cut into small squares (diced)
Toppings of choice: sour cream, chili sauce, cilantro
METHODS:
Preheat oven to 375 degrees
Place chicken breasts on foil lined baking sheet and drizzle with olive oil
Combine cumin, garlic powder, salt, chili powder in small bowl
Rub chicken breasts with about 1-2 tablespoons of spice mix
Place in oven and cook for 20-25 minutes. When finished, remove, let cool and shred with two forks.
Meanwhile heat 1-2 tablespoons of olive oil in dutch oven or pot over medium high heat
Add onions, peppers and garlic and saute for 5 minutes, until vegetables begin to soften
Add remainder of spice mix and saute 3 minutes more
Add canned tomatoes with juices, blacks beans, tomato paste, chicken broth, water, and corn tortilla pieces.
Bring to boil, then reduce to a simmer for 45 minutes.
Add shredded chicken about half way through the simmering process
Top with sour cream, chipotle sauce, tortilla strips, or fresh avocado
NUTRITION FACTS:
Calories 330 / Carbs 38 g / Fat 6.5 g / Sat Fat 0.9 g / Protein 30 g / Sodium 362 mg / Fiber 11.3g / Sugar 4 g
