Quick Tortilla Soup with Chicken

Yield: 2 servings

 

Ingredients:

  • 1 tsp oil, olive or avocado
  • 12 oz chicken breast, cubed*
  • pinch of salt
  • 1 small onion (1/2 cup), chopped
  • 1 large carrot (1/4 cup), chopped
  • 1 tsp, chili powder
  • 1/2 tsp ground cumin
  • 2-3 cups chicken stock
  • 1 cup salsa
  • 1 T tomato paste
  • 1 medium zucchini (1-1 1/4 cups), sliced
  • 1/8 cup cilantro or parsley rough chopped
  • 6 oz canned black beans, rinsed and drained
  • salt and pepper to taste

Optional toppings: squeeze of lime, chopped cilantro, chopped red onion, chopped jalapeno peppers, crushed tortilla chips, sour cream

Directions:

  1. Begin by cubing the chicken into ½ inch cubes. Season with a generous pinch of salt and allow to season in butcher paper or in a bowl.
  2. In a medium sized pot, heat oil over medium high heat. Sear chicken and brown on all sides.
  3. Once chicken has a nice brown color add the onion, and carrots. Cook with the chicken until onions are softened, about 5 minutes.
  4. Add chili powder, cumin, chicken stock, salsa, tomato paste, zucchini, cilantro and black beans.
  5. Bring to a simmer over medium low heat. Cook for 15-20 minutes until vegetables are tender.
  6. Season to taste, top with optional toppings and serve in bowls

*Shortcut option – Skip steps 1-2 by purchasing already cooked chicken or a rotisserie chicken. Chop chicken into bite-sized pieces and warm in pan as onions and carrots cook and proceed with recipe from there.