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Thursday, April 5, 2018

Chicken Tortilla Soup

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My family absolutely loves this soup.
That’s such a great feeling!
Feeding my family something they love that I know is packed full of yummy, fresh ingredients makes me happy.
Oh, and I should mention how fast it all comes together!
I believe from start to finish this dinner is on the table in under 30 minutes, so that’s a win in my book!
Let’s take a look at how this all comes together, shall we?
I've got step by step pictures below if you're more of a visual person, along with a quick video on how to do the shredded chicken.Ingredients
1 large chicken breast
1/2 white onion, diced
1 jalapeno, seeded and diced
2 large garlic cloves, minced
4 c. low-sodium chicken broth
1 can petite diced tomatoes, don't discard the juice (I use the 'no salt added')
1 15 oz. can corn, drained (I use the 'no salt added')
1 15 oz. can black beans, rinsed and drained
1 Tbsp. lime juice
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. paprika
1/8 tsp. cayenne pepper
1 1/2 c. water
1 Tbsp cilantro, minced
salt
pepper
olive oil

Toppings
avocado
shredded cheese
sour cream

Directions
Trim the fat off the chicken, then filet the chicken in half (to make two thinner pieces).
Lightly season the chicken with some salt, pepper, garlic salt, paprika, and Adobo (mexican seasoning-optional).
In a pan over medium heat add a small drizzle of oil then add the chicken. Cook for about 7-10 minutes or until cooked through (turning once).
While the chicken is cooking, chop the onion and jalapeno.
In a large pot, over medium-low heat add a small drizzle of olive oil and the onion and jalapeno. Cook for about 3-5 minutes, stirring occasionally.
Add the garlic and continue cooking for another minute or so.
Add chicken broth, diced tomatoes (and juice), black beans, corn, lime juice, water, chili powder, cumin, paprika, cayenne pepper, salt, and pepper.
Stir everything together.
To shred the chicken, you can either place it on a cutting board and use two forks, or you can place the chicken in a KitchenAid mixer (or similar appliance) with paddle attachment and turn it on to medium-high speed.
The chicken should shred completely in about a minute or so.
Once the chicken is shredded, add it to the soup.
Turn the heat up and bring to a low boil.
Simmer for about 5 minutes.
Add cilantro and let simmer about 1 more minute.
Turn off stove and scoop soup into bowls, serve with your toppings of choice (shredded cheese, fresh avocado, sour cream, etc)

Enjoy!
Pictures and video for reference:

 Diced onions and jalapenos
 Filet the chicken breasts to make them thinner (just to help them cook faster and more evenly)
 The Adobo seasoning I use on the chicken
 Lightly season the chicken with salt, pepper, paprika, Adobo, and garlic salt on both sides of the chicken breast.
 Cook over medium heat
 Saute onions and jalapenos then add garlic.
 Turn the chicken over.
 Once chicken is completely cooked add it to your stand mixer with paddle attachment.
Turn on medium-high speed for about a minute.
 Add remaining ingredients to the pot and let simmer.
Top with fresh avocado, cheese, and lime juice.

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