Chicken Tortilla Soup
This chicken tortilla soup features moist, oven-roasted chicken that falls apart in your mouth, and a good hearty portion of veggies.
2 boneless skinless chicken breasts (can make more to use later)
2 bell peppers (one red, one yellow), diced
1 small carrot, finely diced
1 medium red onion, chopped
1 can fire roasted tomatoes (Muir Guin Organic)
1 can black beans, rinsed and drained
Chicken Stock (Swanson low sodium)
1/2 teaspoon garlic, minced
salt, pepper, cumin, garlic powder, paprika, to taste
1/2 teaspoon cumin
1 bag whole grain tortilla chips (Garden of Eatin' Multi Grain/from Walmart)
shredded cheese, avocado, lime wedges
Preheat oven to 375°. Coat chicken with olive oil, then sprinkle with salt, pepper, cumin, garlic powder, and paprika.
Bake on foil-lined pan for 20-25 min.
Meanwhile, chop veggies. Heat 1 tablespoon olive oil over medium-high heat. Saute onion, bell peppers and onions for 5-7 min. Reduce to medium heat. Add minced garlic and 1/2 teaspoon cumin. Cook 30 seconds more. Don't burn garlic.
Add chicken stock, beans, and fire-roasted tomatoes. Bring to boil, then simmer on low for 15 min.
When chicken is done, remove from oven and let rest. After cooling, shred or chop. Mix chicken into soup. Serve with toppings.
Makes 5-6 servings.