Chicken Tortilla Soup
Okay, I know what you're thinking. Soup, in June? Living in Portland has really thrown my into a loop. The weather throughout the week changes drastically. One day it's cold and raining, the next it's warm and sunny. This Portland weather is a bit weird! The clouds and cold weather have me craving a nice bowl of soup. More specifically Chicken Tortilla soup. Since I'm all about health hacking and simplicity, I thought I'd twist this Mexican classic with a healthy spin to it. Don't worry, the flavor was not compromised!
This soup has a slight kick and is very satisfying on a rainy day (like today). It makes a full pot, so you'll have plenty left over. The heat of the peppers combined with the sweetness of the corn is fabulous, and a little bit of citrus from the lime.
What You'll Need
2 Tbsp extra virgin olive oil
2 dried ancho chiles, stemmed
3 cloves garlic, smashed
1 yellow onion, diced
1/4 tsp. cumin
1/4 tsp. cayenne
1/4 tsp. paprika
1/2 tsp. dried oregano
5 cups chicken broth
1/2 pound skinless, boneless chicken breasts, cut into small strips
1 cup fresh tomatoes, chopped
course salt & fresh ground black pepper to taste
1 handful fresh cilantro, chopped
1 cup canned or frozen roasted corn
1 cup canned, strained black beans
3 Fried corn tortilla strips
Fresh lime to taste
Sour cream (optional)
What You'll Need To Know
In a large pot, heat the olive oil over med. heat. Add garlic and sauté for 2 minutes. Add ancho chilies, onion, cumin, cayenne, paprika, salt and fresh ground pepper. Sauté for 8 minutes.
Add the chicken broth, the tomatoes, oregano, chicken meat and a handful of cilantro. Partially cover and simmer for 40 minutes.
In a cast iron pan, heat some oil on medium and add corn tortillas slices, fry until golden, set aside on paper towels.
Add the corn niblets, wild rice and black beans to the soup and stir to combine. Season with salt, pepper, and cilantro.
Serve soup with crispy tortillas, a squirt of fresh lime, and top with sour cream if you eat dairy.
Makes 6 servings.