Chicken Tortilla (less) Soup
Ingredients:
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2-3 pounds chicken breasts
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3 tbsp of oil, divided (I used coconut oil)
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2-3 tsp of fajita or taco seasoning (or use a mix of ground cumin, chili powder, garlic powder and cayenne)
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2 medium onions, diced
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6 cloves garlic, minced
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2 jalapeno peppers, diced
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1-2 poblano peppers, diced
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2 quarts (8 cups) chicken broth
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1 28-ounce can of fire roasted tomatoes (if you can’t find fire-roasted, you can either fire-roast your own, or just use regular canned tomoatoes)
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Juice of 2 limes
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1cup cilantro, chopped
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avocado and fresh cilantro for garnish
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Feel free to add any extra veggies!
Directions:
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Preheat oven 375 degrees. Place chicken breasts in a glass baking pan, and pour one tablespoon of oil over all, coating well. Sprinkle fajita seasoning over the chicken, coating well, and place in the oven.
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Cook for about 30-45 minutes (depending on the size of the chicken pieces) until cooked through and liquid from chicken runs clear.
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Using two forks, shred the chicken (it shreds better when hot). Alternately, you can just chop the chicken into small pieces.
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Meanwhile, in a large pot melt the remaining 2 tbsp of oil, and when hot, add in the onions. Cook until onions are translucent, about 4-6 minutes.
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Add in the garlic and peppers and saute for about 1-2 minutes, until fragrant.
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Pour in broth and tomatoes and bring to a boil.
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Add the chicken, cilantro and lime juice.
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Taste and adjust as needed (more salt, cayenne, lime juice?)
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Serve hot with extra cilantro or avocado!
Recipe adjusted by Robyn Johnson, MS, RDN, LD
