Thursday, December 5, 2013

Chicken Tortilla Soup

I love hearty soups for lunch with a side salad or a big bowl for dinner when it is chilly outside. I actually love soup all the time and make it often during the summer, too! This soup encompassed everything I love about mexican food, without the carbs and laden with cheese. It has enough spice to brighten up the chicken and the broth is so delicious.

I took a short cut with this soup and moved away from tradition by not frying my own tortilla strips, however, the crumbled chips work perfectly, and save a few extra calories as well!

This soup was perfect reheated as well, so get in your kitchen and make a batch, leave out half for lunches and dinner and freeze the rest. It is not easy to make a small amount of soup, so it is important that it reheats well for me!
Source: adapted from, So Tasty, So Yummy

2 Chicken Breast, boneless and skinless
3 teaspoons of Cumin, divided
1 teaspoon of Garlic Powder
1 teaspoon of Onion Powder
1 tablespoon of Extra Virgin Olive Oil
1/2 of a Small Onion, chopped
2 cloves of Garlic, chopped
1 medium Jalapeño Pepper, slice 4 slices, and dice the remaining pepper
6 cups of Chicken Broth
1 can of Rotel diced tomatoes with chiles, drained
1 can of Corn, drained
1 can of Black Beans, rinsed and drained
1/2 teaspoon of Salt
1 ripe medium Avocado, sliced
1/2 cup of Monterrey Jack Cheese, shredded
1/2 cup of Tortilla Chips, crumbled
1 Lime, sliced into wedges
4 tablespoons of Sour Cream

First, preheat your oven to 375 degrees.

Now, combine 2 teaspoons of the cumin, garlic powder, and onion powder together and rub all over the chicken breast. Bake the chicken for 25-30 minutes until the meat is at 165 and cooked thoroughly. Shred the chicken in your stand mixer or with 2 forks. Set aside.

Next, in a dutch oven or stock pot, heat the olive oil over medium heat, sauté the onion for 2 minutes; add garlic and diced jalapeños and cook for another 30 seconds. Add the broth, rotel, corn, black beans, salt, and remaining 1 teaspoon of cumin. Heat to boiling, reduce heat and simmer for 15-20 minutes. Add chicken and heat for another 5-10 minutes until the chicken has warmed through.

Ladle the soup in 4 bowls and top with avocado, cheese, tortilla chips, squeeze of lime wedge, and a dollop of sour cream.


Happy Cooking,
The Barbee Housewife

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