Chicken Tortilla Soup

• tempo total: 30 minutes

Ingredientes

2 large chicken breasts

3 tbsp @chosenfoods 100% Pure Avocado Oil

1 onion, diced

1 red bell pepper, diced

1 jalapeno, diced

6 cloves garlic, minced

2 tbsp tomato paste

1 tsp salt

½ tsp pepper

½ tsp garlic powder

½ tsp onion powder

½ tsp cumin

1 tsp chili powder

1 28 oz can crushed tomatoes

1 4 oz can diced green chilis

4 cups chicken stock

1 15 oz can of corn, drained

1 15 oz can black beans, drained and rinsed

Crispy Tortilla Strips:

Corn tortilla, cut into thin strips

Salt, to taste

Toppings (if desired):

Sour cream

Shredded cheese

Sliced jalapeno

Avocado

Green onions

Cilantro

Lime juice

Crispy tortilla strips

Instruções

Season chicken breast. I coated it with 1 tbsp @chosenfoods 100% pure avocado oil and then seasoned with salt, pepper, garlic powder, onion powder, cayenne, cumin, and chili powder). In a large pot, heat up 1 tbsp @chosenfoods 100% pure avocado oil and cook your chicken until cooked through or 165 degrees internal temp. I like to slice my chicken breasts in half before cooking for so they cook more evenly. I did about 4-5 minutes a side. Set aside, let cool, and shred.

In same pot, add 1 tbsp avocado oil over medium heat. Add onion, bell pepper, and jalapeño and saute for a few minutes before adding a splash of stock to deglaze the pan. Scrape up all the bits on the bottom. Add garlic, tomato paste, and seasonings and let cook for a few minutes before adding green chilis, crushed tomatoes, and chicken stock. Cover and let simmer for 15 minutes. Add in corn, beans, and cooked chicken. Serve it up and top with your favorite toppings.

For the tortilla strips:

Preheat oven to 375 degrees. Cut corn tortillas into small strips. Coat in @chosenfoods 100% pure avocado oil spray and season with salt. Bake at 375 for about 5 minutes, or until desired crispiness.