Tuesday, May 3, 2016

Chicken & black bean tortilla soup

Tortilla soup is one of my favorite soups! I love latin food, and this fits the bill PERFECTLY. 

1 lb chicken breast
3 16oz cans chicken broth
2 16 oz cans black beans
2 16 oz cans whole corn (or you can use frozen)
2 cans enchilada sauce (I use mild so my kids won't think its too spicy)
1 cup total red and yellow sweet peppers, sliced bite size
1/2 cup Chipotle sauce (I use Ortega)
1/2 cup coconut palm sugar (give it a smokey sweet flavor)
1/4 cup maple syrup
1/4 tsp ground cayenne pepper (more if you like it hot)

Add before serving
2 avocados, diced
lime juice (I like mine freshly squeezed)
1//2  cup chopped Cilantro - for garnish- and flavor
Mexican Style cheese
Sour cream
6 Prepared corn tortillas (below) or tortilla chips

Roast chicken breast at 400 degrees for 30 mins or until tears apart with a fork. Shred the chicken. {have you ever shredded meat in a kitchen aid? Wowza! It's so easy!! Toss it in and turn on with paddle attachment and let it shred}
While the chicken is cooking, add all other ingredients to crock pot (or pot on stove if you prefer). 
Add shredded chicken and heat on high for 30 mins (or until is near bowling if cooking on the stove), then let simmer on low or warm for the rest of the day.

Add 1 T olive oil to a cookie sheet spreading the oil across the surface. Place corn tortilla on it flipping them over to coat both sides. Sprinkle with salt. Heat at 400 for 5-10 mins watching to be sure they don't burn. Remove when they are crispy. Break up tortillas. You can also cut tortillas into strips or wedges before cooking if you'd like.

Ladle soup into bowls and add a spoonful each of diced avocado, cheese, and sour cream. Squeeze on some lime juice and toss in a handful of tortillas or tortilla chips.


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