Recipe of the Month: Chicken Tortilla Soup
2 (6 -inch) corn tortillas cut into 2 x 1/4 inch strips
1 tablespoon + 2 teaspoons olive oil, divided
¼ cup onion, finely chopped
½ cup seeded, thinly sliced fresh poblano peppers
2 teaspoons chili powder
2 teaspoons cumin
1 tablespoon tomato paste
3 skinless, boneless chicken thighs, cut into ½-inch wide strips
4 cups reduced sodium chicken broth
1 cup diced tomatoes
1 cup diced zucchini
1 cup canned black beans, rinsed & drained
1 cup corn kernels (fresh, frozen, or canned)
¼ cup cilantro, chopped
1 avocado, peeled and diced, tossed with 1 teaspoon lime juice
1/2 cup crumbled queso fresco
1 lime, cut into 4 wedges
To make baked tortilla strips: Preheat oven to 400oF. Combine 2 teaspoons of oil with tortilla strips in a small bowl and then transfer to a baking sheet. Bake in preheated oven for 10-12 min. or until crisp, stirring twice. Remove from oven and transfer to a paper towel- lined plate.
Heat remaining 1 tablespoon of oil in large saucepan or Dutch oven over medium heat. Add onion and pepper and heat for 2-3 minutes or until soft, stirring frequently. Add chili powder, cumin, paste, and chicken and continue to heat for 4-5 minutes or until internal temperature of chicken is at least 165oF, stirring constantly. Add broth, tomatoes, and zucchini. Bring to a boil, and then reduce heat. Cover pan and let soup simmer for 10 minutes. Add beans and corn and continue to cook gently for 5 minutes. Remove from heat and serve.
Garnish with cilantro, avocado, cheese, and squeeze of lime juice.
Makes 4 servings