Friday, 18 September 2015

Easy and Healthy Chicken Tortilla Soup

Yield: 6 servings Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes


3 tablespoons olive oil
1 1/2 cups diced yellow onion
1 large clove garlic, grated
1 cup diced carrot
1 small zucchini, diced
2 earns sweet corn, cut off the cob {or 1 1/2 cups frozen corn}
1 15-oz. can black beans, drained and rinsed
1 15-oz. can cannellini beans, drained and rinsed
1 15-oz. can tomato sauce
salt & pepper, to taste
1 tablespoon cumin
2 teaspoons smoked paprika
1 teaspoon oregano
6 cups chicken stock
2 chicken breasts
5 corn tortillas, cut into strips

toppings, if desired: fresh cilantro, chips, sour cream, avocado, etc.


Place large pot over medium heat. Sauté onion, garlic, carrot, zucchini and corn in olive oil to soften slightly, 5 minutes. Stir in beans, tomato sauce, spices, chicken stock and bring to boil. Reduce to simmer and place whole chicken breasts into soup. Cover and simmer 10-15 minutes or until chicken is cooked completely. Remove from pot, shred and return to soup. Stir in tortilla strips and cook another 10 minutes. Ladle into bowls and serve with any desired toppings.

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