Chicken Tortilla Soup

• Gluten free

• Meat

  • 2 Chicken breasts, whole boneless skinless

• Produce

  • 1 Avocado
  • 1 (18 oz - 540 mL can Black beans
  • 1 Cilantro, leaves
  • 4 Garlic cloves
  • 1 Jalapeno pepper, large
  • 1 (28 oz - 795 mL cans Tomatoes
  • 1 Yellow onion, medium

• Canned Goods

  • 4 cups Chicken broth, low-sodium

• Condiments

  • 1 tbsp Lime juice

• Baking & Spices

  • 1 tsp Black pepper
  • 3 tbsp Cornmeal
  • 1 tsp Kosher salt
  • 1 tsp Paprika, smoked
  • 2 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 10 Corn tortillas, Small

• Dairy

  • 1 Cheese
  • 1 Sour cream

Found on frugalmomeh.com

Description

Directions

• Directions for Tortilla Strips -
• Preheat oven to 375F,.
• Line a baking sheet with foil and place the tortilla strips on it.
• Evenly drizzle the strips with olive oil and salt then toss with hands to coat evenly. Bake for about 15 minutes, or until crisp and lightly golden brown.
• Set aside. (Leave oven on for baking the chicken at same temp.)
• Combine cumin, salt, pepper, and paprika in a small bowl.
• Line a baking sheet with foil or parchment paper and place breasts on the baking sheet.
• Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle over with a pinch of spice mixture.
• Bake for 25 minutes, or until chicken is done.
• Shred the chicken with two forks and set aside.
• Heat remaining olive oil in a large pot over medium heat.
• Add the onion, garlic and jalapeno. Sauté for about 5 minutes, or until vegetables begin to soften, then add the rest of the spice mix.
• Add the shredded chicken and stir.
• Add the chicken broth, tomatoes with juice, black beans, and lime juice. Bring to a boil.
• Bring the pot to a boil, then reduce heat and simmer 20 minutes, uncovered.
• Stir cornmeal into the soup, and simmer for an additional 30 minutes.
• Taste and adjust seasonings as necessary.
• Ladle soup into bowls, and top with tortilla strips, avocado, cheese and sour cream.
• Serve hot.