Chicken Tortilla Soup

My Favorite chicken tortilla soup comes from El Torito. I know it’s a chain and I feel like I should be more of a food snob, but I love the big chunks of chicken and avocado. I also love that it is broth based. Some tortilla soups are cream based and too rich to have regularly. Their soup is totally loaded with strips of tortillas, hence the name. I prefer to leave the tortilla strips out to cut the carbs, while still enjoying my soup. When I make it at home, I often load it up with tons of extra veggies like zucchini and bell peppers to make it extra healthy, but sometimes you just need a classic. I found these amazing Maca Chips at the grocery store that are made with Maca, Chia, and Quinoa. It’s such a delicious way to add in healthy grains!

Ingredients:

• 1 teaspoon kosher salt, plus more as needed for seasoning
• 1 teaspoon paprika , sweet or smoked, plus more as needed for seasoning
• black pepper, as needed for seasoning
• 2 tablespoons olive oil , divided
• 1 cup chopped white onion, ¼-inch dice
• 1 tablespoon minced garlic
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• • 1 teaspoon kosher salt, plus more as needed for seasoning
  • 1 teaspoon paprika , sweet or smoked, plus more as needed for seasoning
  • black pepper, as needed for seasoning
  • 2 tablespoons olive oil , divided
  • 1 cup chopped white onion, ¼-inch dice
  • 1 tablespoon minced garlic
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1 tablespoon chopped chipotle chilis in adobo sauce
  • 1 tablespoon minced jalapenos
  • ¼ cup tomato paste
  • ¾ cup chopped red bell pepper, ¼-inch dice
  • 1 cup corn kernels, fresh, canned or frozen
  • 1 cup black beans, canned, rinsed and drained
  • 14.5 ounce canned diced fire roasted tomatoes, plus juice
  • 5 cups unsalted chicken stock
  • 1 ½ teaspoons dried oregano
  • 1 cup sliced corn tortilla strips, ¼-inch thick, 2-inch long strips
  • 1 tablespoon lime juice
  • ¼ cup cilantro leaves, for garnish.

   Methods:

   

   

  Lightly season chicken breasts on both sides with salt, pepper, and paprika. Heat large saute pan or dutch oven over medium heat.
  Add 1 tablespoon olive oil, once hot cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes.
  Flip and cook on the other side until the internal temperature reaches 160°F (71°C), about 5 to 6 minutes.
  Transfer chicken to a clean plate and shred into smaller pieces once cooled, reserve. In the same pot heat over medium heat, add in 1 tablespoon of olive oil.
  Once the oil is hot, add in the onions and garlic, saute for 1 minute. Add in the cumin, coriander, chili powder, and 1 teaspoon paprika, continuously stirring for 30 seconds.
  Add chopped chipotle chilis and jalapenos, saute for 1 minute. Add in tomato paste and saute for 1 minute. Add in bell pepper and corn, saute for 1 minute.
  Add in the black beans, fire-roasted tomatoes, chicken stock, oregano, salt, 1 cup tortilla strips, and shredded chicken, stir to combine.
  Bring to a boil and then reduce to a simmer, cook until tortillas are softened about 15 minutes.
  Stir in lime juice and cilantro leaves, taste, and adjust seasoning with salt and pepper. Serve the soup with desired toppings.