Tuesday, March 29

Chicken-Lickin' Tortilla Soup!

Tip for the Day - Clean a little.
Do you feel that?
It's the urge to clean!
Spring cleaning is right around the corner - at least that's what the weatherman says.
But... get this!
A friend of mine said that she built a snowman on the 4th of July!
Yes, people, that is my town...

My aforementioned friend is 80, and it snowed one year on July 4th when she was a little girl - but still! That was a long time ago, sure, but it shouldn't even be possible.

We are in the midst of "the move" this week, so things are a bit hectic.
I will delve into details later in the week,
but for now, you should enjoy this soup recipe.

We made it over the weekend, and I am in love!
My hubby's friend provided the recipe here.

2 organic boneless chicken breasts (season both sides with lemon pepper)
1 yellow onion chopped chunky
4 cloves minced garlic
1 T olive oil
1 teaspoon cumin
juice from one lime
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 (32 oz) box organic chicken stock
1 (28 oz) can diced tomatoes
1 (4 oz) can diced green chiles
1 (15 oz) can black beans, drained & rinsed
2 cups fresh/frozen corn kernels
salt & pepper (generous to taste)

fresh cilantro
sliced avocado
crushed blue corn tortilla chips
shredded pepper jack cheese (optional)

grill chicken breasts seasoned with lemon pepper (on both sides) on a gas/electric grill until cooked through. let chicken rest on a cutting board while you assemble the soup. In a large soup pot, combine olive oil, garlic, and onion. Saute on medium heat until onions are almost translucent. Add all other ingredients (except those for garnishing) and bring to a boil. Turn heat down to low and simmer for 20 minutes or until ready to serve. Tear cooled chicken with a fork or your fingers and add to soup. Top with fresh cilantro, avocado, tortilla chips, and/or cheese. *don't add sour cream - this dilutes all the flavors in the soup!

Enjoy! I'll be back soon...
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