Tonight, the hubby and I made a very delicious soup adapted from a recipe shared by one of my best friends Aziza. It turned out really well, and we can’t wait to eat the leftovers tomorrow night!
1 Chicken breast (We bought our chicken from our local farmer’s market, nothing beats knowing where your food is from!)
1/2 Onion, chopped
1/2 yellow pepper, chopped
1 Roma tomato, quartered
2 cloves minced garlic
1 can of fire roasted tomatoes
1 can of corn – strained
1 can of black beans – strained
4 cups reduced sodium chicken broth
1/2 packet of reduced sodium taco seasoning
1 tbsp Olive oil
2 Corn tortillas
Reduced fat shredded monterey jack cheese
Home made tortilla strips (see below)
- Split chicken breasts in half (length wise; to easily shred). Season chicken with salt and pepper. Sautee chicken, 1/2 of the chopped onion, Roma tomato, and garlic in olive oil. Once chicken is cooked, add chicken broth. Bring to a boil then lower to medium heat. Add fire roasted tomatoes, corn, and black beans. Simmer for 10 minutes. Add taco seasoning to taste. Remove chicken from soup
- Cut tortillas in ½. Using a pizza cutter or knife, cut tortillas into strips and place in the oven at 350 degrees for 10 minutes or until slightly brown.
To make the perfect bowl of chicken tortilla soup:
Shred chicken and place in bowl. Add soup base with all the ingredients. Add chopped onions, cilantro, Monterey jack cheese, lemon, hot sauce, and tortilla strips.