Chicken Tortilla Soup :)

 

History

This is by far one of our favorite soups! It is great for a cold day or perfect during the summer since it's light! We love to add our own homemade tortilla strips and avocado on top for a filling meal!

Recipe

Ingredients:

For Soup:

2 Tbsp Extra virgin olive oil

3/4 of a small onion, diced

2 Tbsp minced garlic

2 jalapenos, finely diced (you can use Serranos if you wish for it to be a bit spicy or you can devein one or both of the jalapenos if your prefer it more mild)

2 tomatoes, diced

4 cups low-sodium chicken broth

1 can fire roasted diced tomatoes with garlic

1 can black beans, rinsed and drained

2 cobs of corn (cut the corn off the cob)

4 chicken tenderloins or any cut of chicken, boneless and skinless

1 Tsp cumin

Salt and fresh ground pepper to taste

2 cubes of tomato chicken bouillon

1 lime, juiced

1 cup of fresh cilantro leaves

For tortilla strips:

3 cups Canola or vegetable oil (for frying tortilla strips)

4 small corn tortillas, cut into thin strips for frying

Kosher salt to sprinkle on top

For garnish:

1 avocado, pitted and sliced

1 cup shredded cheese (a mexican blend would be best for this dish)

1 or 2 Tbsp sour cream

Hardware:

Knife

Cutting board

Small skillet

Large pot 

Cast iron pan (for frying)

Can opener 

Paper towels

Tongs

Large spoon

Ladle

Serving bowls

Method:

1. Chop all of the vegetables, slice the corn off the cob, slice the avocado for the garnish, strain and rinse the black beans, and open the can of fire roasted tomatoes.

2. In the large pot heat the olive oil over medium high heat and add the onions. Cook for 2 minutes or until onions have softened.

3. Add the garlic, jalapenos, and fresh tomatoes and cook for another minute.

4. Pour the chicken broth, canned tomatoes, corn, beans, bouillon cubes, cumin, pepper and two pinches of salt into the pot and bring to a boil. Reduce to a simmer and cook for 15 minutes.

5. In the meantime, saute chicken tenderloins in the small skillet with olive oil, salt, pepper, garlic powder and cumin until cooked. Once finished slice with a knife and set aside.

6. Put the canola oil in the cast iron pan and heat until 300° F. Slice corn tortillas into strips and place in the oil, fry until golden, take out and drain on paper towels, sprinkle with some kosher salt.

7. After simmering the soup for 15 minutes, add the cooked chicken into the soup and add the juice of one lime. Simmer for 5 minutes and then add cilantro. Taste and adjust salt, pepper and cumin.

8. Ladle soup into bowl and top with sliced avocado, tortilla strips and sour cream.

Chow down!

For a healthier version of tortilla strips, grill a flour or corn tortilla until crispy and then slice into strips. For a heartier soup, feel free to add white beans as well.