Chicken Tortilla Soup

servings: 8   

 calories: 340

 prep time: 15 minutes 
 
ingredients:
  • 2 boneless, skinless chicken breasts
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon pepper
  • 1 cup diced onions
  • 1 cup corn
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced red bell pepper
  • 1 tablespoon minced garlic
  • 1 can (10 oz) mild Rotel
  • 2 cans (20 ounces) condensed chicken broth
  • 4 cups hot water
  • 1 cup half-and-half
  • 1/4 cup flour
  • 2 cups grated cheddar cheese
  • 1 can (15 oz) black beans, drained
  • 1 can (6 oz) black olives, sliced
  • 5 whole corn tortillas, cut into strips 2-3 inches

preparation instructions:

  1. Preheat oven to 375°.
  2. Mix cumin, chili pepper, garlic powder, and salt.
  3. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides.
  4. Set aside the rest of the spice mix.
  5. Place chicken breasts on a baking sheet and bake for 20 to 25 minutes, or until chicken is done.
  6. Use two forks to shred chicken.
  7. Set chicken aside.
  8. Heat olive oil on a large pot over medium-high heat.
  9. Add garlic, onion, and peppers and cook until tender (about 7 minutes). Stir and add the rest of the spice mix.
  10. Stir to combine, then add shredded chicken and stir.
  11. Pour in Rotel, chicken stock, and water.
  12. Bring to a boil.
  13. Now add in the corn and beans.
  14. Cook another 10 minutes.
  15. Reduce heat to a simmer.
  16. Simmer for 45 minutes, uncovered.
  17. Pour flour into the soup, then simmer for an additional 30 minutes.
  18. Turn off heat and allow to sit for 15 to 20 minutes before serving.
  19. While the soup simmers put 1 tablespoon olive oil in a pan.
  20. When oil is hot fry tortilla strips in batches until they’re crisp.
  21. When done remove them to a plate.
  22. Five minutes before serving, gently stir in tortilla strips.
  23. Serve the soup, garnishing with tortilla strips, avocado, sour cream, and shredded cheese as desired.

For Garnish:

  • Sour Cream
  • Diced Avocado
  • Grated Monterey Jack Cheese
  • Cilantro

Hearty Chicken Noodle Soup

servings: 4  

 calories: 250

 prep time: 20 minutes 
 
ingredients:
  • 2 cans (20 ounces) condensed chicken broth
  • 2 boneless, skinless chicken breasts, cubed
  • 1 cup water
  • 1 medium carrot, sliced (about 1/2 cup)
  • 1 celery stalk, sliced (about 1/2 cup)
  • 1 tablespoon pepper
  • 1/2 cup uncooked medium egg noodles

preparation instructions:

  1. In medium saucepan mix broth, water, pepper, carrot, celery and chicken.
  2. Over medium-high heat, heat to a boil.
  3. Stir in noodles.
  4. Reduce heat to medium.
  5. Cook 10 minutes or until noodles are done, stirring often.

suggested side dishes:

  • Side salad
  • French bread