My favorite cuisine is mexican. So much flavor and color. Unfortunately, a lot of mexican dishes are unhealthy, full of cheese flour or corn tortillas, and extra sodium. So I am always in search of a tasty, healthier mexican meal.
Also, many Mexican meals dirty a lot of dishes. Have you ever noticed that? What is great about this Chicken Tortilla Soup is that it is an easy one pot meal - either stove top or slow cooker.
This soup is also my favorite meal for taking support people after having a baby, recovering from surgery, or anytime they just need a break from cooking. It freezes well, too.
Nourish your mind,
Chicken Tortilla Soup
1 tbsp of olive oil
1 small onion, diced
2 garlic cloves, minced
1-2 jalapenos, seeded and finely diced
6 cups of organic chicken broth
1 (14.5 oz) can fire roasted diced tomatoes
1 (14.5 oz) can black beans, drained and rinsed
1 cup frozen corn (optional)
Salt and pepper
3 chicken breasts, boneless and skinless
1 lime, juiced
1/2 cup chopped fresh cilantro
Organic tortilla chips
Stove top: In a large pot, heat olive oil over medium heat. Add onion and cook until softened. Then add garlic and jalapeno and cook for an additional 2 minutes. Pour broth, tomatoes, beans, and corn in the pot. Season with salt and pepper and bring to a boil. Once at a boil, add chicken breasts and reduce heat to a simmer. Cook the chicken for 20-25 minutes or until no longer pink. Once the chicken is cooked, remove it from the pot. Shred the chicken with two forks. Add the chicken back to the pot and stir in lime juice and cilantro. Turn off the heat and stir until just mixed. Ladle soup into bowls and top with crushed corn chips, diced avocado, more cilantro, and lime wedges, if desired.
Slow cooker: Place all soup ingredients except lime juice and fresh cilantro in a slow cooker. Cook on HIGH for 4 hours. Remove chicken and shred with 2 forks. Return chicken back to the slow cooker. Stir in lime juice and chopped cilantro. Serve with desired toppings.
Recipe adapted from Food Network.