Chicken Tortilla Soup

16 02 2014

This is a flavorful Mexican soup, that’s filling and fairly easy to make. Great for game day or a lazy winter Sunday, when you’re looking for a hearty meal to warm you up! 🙂

Chicken Tortilla Soup

Chicken Tortilla Soup

The following serves 4 (compliments of This Girl’s Gotta Eat):

  • 3 small-medium boneless, skinless chicken breasts
  • 1 large soft tortilla, sliced into strips (use whatever you have, I had sun-dried tomato tortillas…you could also just serve with tortilla chips if you prefer)
  • 2 Tbsp oil
  • Half a medium red onion, chopped
  • Half a medium yellow onion, chopped
  • 2 large garlic cloves, minced
  • 2 chipotles in adobo sauce
  • 1 and 1/2 to 2 Tbsp chili powder
  • Salt to taste
  • 6 cups vegetable or chicken broth
  • 1 can (15 oz or half a large 28 oz can) diced tomatoes
  • 6 oz frozen corn (about half a small bag)
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1/4 cup plain Greek yogurt
  • Zest and juice of 1 lime
  • Chopped cilantro, sliced green onions and reduced-fat cheddar cheese for garnish

Preheat oven to 350.

Boil chicken in a pot of water until fork tender. Remove to a cutting board and let rest a few minutes before shredding or cutting into cubes. Set aside until ready to add to the soup.

Spray tortilla strips with a little non-stick spray and bake on a cooking sheet for a few minutes until crisp. Remove from oven and set aside until ready to serve.

In another large pot, heat oil (use whatever you have) and saute onion and garlic for a few minutes. Add chipotles and break up into small pieces with a wooden spoon, let cook for a minute or so to melt into the onion and garlic. Add the chili powder, season with salt to taste and cook another minute.

Add the broth and tomatoes, bring to a boil and reduce to simmer. Cook for 15 minutes. Add the corn and black beans, continue to simmer, stirring occasionally for 5 minutes. Using an immersion blender, puree some of the soup slightly – just a few clicks of the hand blender. This will help thicken the soup a little. Then, add chicken and warm through, simmering another 5-10 minutes.

While the soup cooks, mix yogurt with the zest of 1 lime and season with salt to taste.

Before serving, remove soup from heat and add the juice of the lime you zested. Taste and season with salt if needed. Stir in the yogurt and mix well to combine and yogurt melts into the soup. Divide among bowls and garnish with cilantro, green onions, cheese and tortilla strips.

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