Tortilla SoupMakes 4-6 servings
3 boneless, skinless chicken breasts (or use a purchased rotisserie chicken)
1 tablespoon olive oil1 onion
2 red or yellow sweet peppers
4 cloves garlic
1 tablespoon tomato paste
1/2 jalapeno pepper
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika6 cups low-sodium chicken stock
1 teaspoon salt
1 teaspoon salt
1 15 oz. can fire roasted tomatoes, drained
1 15 oz. can black beans, drained and rinsed
2 avocados, diced
1 bunch cilantro, stems removed and roughly chopped
Monterey Jack cheese, shredded
1. Preheat oven to 350º
2. Put chicken breasts on a sheet pan lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper and bake for 20-25 minutes until cooked through. Cool and shred with a fork. Set aside.
3. Dice onions and sweet peppers. Mince garlic. Cut the top off the jalapeno, split in half lengthwise, remove seeds and white membrane then chop into a fine dice (try to touch it as little as possible with your bare hands - the substance (capsaicin) it leaves behind burns like the dickens and takes a while to wear off).
4. Heat the olive oil in a large soup kettle over medium heat and add onions and peppers. Saute until soft, 10-15 minutes, then add tomato paste, garlic, cumin, paprika and jalapeno. Saute for another few minutes, being careful not to brown the garlic, then add chicken stock, salt and tomatoes. Bring to a boil, reduce to a simmer and add beans and shredded chicken. Partially cover and leave alone for 20 minutes or so.
5. Squeeze half a lime into the soup, stir, and serve with lots of avocado, cilantro, tortilla strips, cheese, sour cream and maybe a bit more fresh lime juice.
6 flour or corn tortillas
1 tablespoon olive oil
1. Preheat oven to 400º. Cut tortillas into 1/2 inch strips. Toss with olive oil, sprinkle with salt and bake for 12-15 minutes, turning halfway through so they brown evenly. Cool and serve with the soup.