In my opinion, tortilla soup is something that can be enjoyed all year long. It’s thin and light enough to enjoy during the hot summer months but warm and comforting during the cool, winter months, as well. What I love so much about my tortilla soup in particular (of course I am biased), is that is doesn’t require a lot of attention. All you need to do is chop up a few vegetables, roast some chicken breast, and throw everything into the pot and let it simmer for a couple of hours.
For this recipe you will need:
3 skinless, boneless organic chicken breasts
1 medium yellow onion, small dice
2 jalapeños, small dice
2 cloves garlic, minced
1 can fire roasted tomatoes
1 can black beans, drained and rinsed
6 cups low-sodium chicken stock
Monterey jack cheese, shredded
Organic cilantro, chopped
Juice of 1 lime
1 Tbsp Onion powder
1 Tbsp Garlic powder
2 bay leaves
2 Tbsp Cumin
Salt and Pepper to taste
First, preheat the oven to 400 degrees. Sprinkle the chicken with sea salt and pepper on all sides and roast for about 25 minutes. In the meantime, heat a large pot or dutch oven on medium-high heat and sauté the onion. Once the onion is lightly browned and translucent, add the jalapeño and garlic and sauté for an additional 2-3 minutes. Then, add the fire roasted tomatoes with their juices.
Add the chicken stock, onion powder, garlic powder, bay leaves and cumin. Bring the entire mixture to a steady simmer. Once a simmer is reached, add the whole roasted chicken breasts. Turn the heat down to low and allow the soup to cook for an hour. Remove and transfer the chicken breasts to a cutting board and shred with a fork. Add the shredded chicken back to the pot. Then, add the drained and rinsed black beans and cook for an additional 3o minutes. Lastly, add the lime juice and chopped cilantro. Garnish the soup with shredded cheese and crunchy tortilla chips. Yum in the tum – hope you enjoy!