CHICKEN TORTILLA SOUP

[[ recipeID=recipe-8kfwqu44x, title=Chicken Tortilla Soup ]]

Chicken Tortilla Soup

Servings: 10

Keywords: chicken, avocado

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins

Ingredients

  • 8 cups low-sodium, fat-free chicken stock
  • 4 cups cooked chicken, shredded
  • 1 14.5 oz. can petite-diced tomatoes
  • 1 onion – chopped
  • 3 cloves garlic minced
  • ½ teaspoon allspice, ground
  • ½ teaspoon cumin, ground
  • 1 tablespoon chipotle peppers in adobo
  • 1 cup brown rice
  • 2 cups frozen corn kernels
  • 1 cup chopped spinach
  • 1 15 oz. can, black beans rinsed
  • 1 lb sweet potatoes peeled and cut in 1/2 inch piece
  • 10 6 inch corn tortillas
  • 3 tablespoons olive oil
  • 1 avocado, cut in slivers
  • 1 lime, cut in wedges
  • Instructions

    1. In a large pot add 2 tablespoons of olive oil, sauté the onions until translucent (about 5 minutes). Add garlic, cumin and allspice. Stir for about one minute. Add half of the stock and half of the tomatoes with chipotle peppers. Using an immersion blender emulsify the mixture. Add the remaining stock and the rice. Bring to a boil then cover and simmer for about 15 minutes. After 15 minutes add the potatoes and simmer, covered for another 20 minutes or until rice is tender. While the rice is cooking, pre-heat the oven the 350°F. Brush the tortillas with olive oil and cut in ½ inch by 1-inch strips. Season the tortilla strips with sea salt and spread in a single layer on a cookie sheet (may need two cookie sheets). Bake for about 20 minutes until lightly brown and crispy. Take out of oven and set aside. Once the rice is cooked in the stock add the corn and let it cook for about 3 minutes. Then add black beans and shredded chicken and let heat through for about 3-5 minutes. Just prior to serving add the spinach and heat for about 1 minute, allowing it to wilt slightly. Season with salt and pepper, serve with freshly sliced avocados, tortilla strips, and a lime wedge. Click for larger image

    Nutrition Facts

    Serving Size: 1

    Serving Per Recipe: 10

    Amount Per Serving
    Calories 964
    % Daily Value*
    Total Fat 31g 47%
    Saturated Fat 7.3g 36%
    Trans Fat 0g
    Sodium 485mg 20%
    Total Carbohydrate 156g 52%
    Dietary Fiber 15.7g 62%
    Sugars 49g
    Protein 24.6g

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Notes

    To make this easier, I get a rotisserie chicken from the grocery store and remove the meat from it for this dish. You can adjust the heat by adding more chipotle in adobo. This makes a lot of soup – it can be frozen and enjoyed within about a month.