I use salt-free tortillas and organic, no salt chicken broth the make this soup healthier.
You know when you crave tacos but feel guilty about all those tortilla calories? I have just the solution for you - Chicken Tortilla Soup. However, often when I order
this at restaurants it arrives with a lovely yellow layer of chicken fat on top. Now, I am aware that this adds delicious flavor, but even when it is piping hot I don't really want all of that fat.
Shredded chicken is traditional in tortilla soup, and the chicken is boiled in the broth. The following recipe from The Food Network uses this method. I suggest for nearly fat-free soup, or for seasoned shredded
chicken that can be used for any recipe, that you simply put a pot of chicken broth (at least two containers) on the stove to boil, adding a package or two of taco seasoning. Drop
in frozen chicken breasts, boil the pot down until the liquid is gone (this can take awhile and needs to be watched), and you will have shredded chicken that is seasoned without the fat.
When I made this soup recipe I just diced up the chicken breast and cooked it in olive oil with the onions. It doesn't look quite as good in the soup, but it tasted great!
Chicken Tortilla Soup
2 Tablespoons olive oil
2 Tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 can fire roasted diced tomatoes
1 can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
Salt and pepper to taste
Green or red tabasco to taste
2 limes, juiced, plus wedges for garnish
1 cup roughly chopped fresh cilantro leaves
tortilla chips or grilled
flour tortilla cut into thin strips
1 pitted and sliced avocada
1 cup cheese such as Cotija
In a large saucepan heat the olive
oil with the onions for 2 minutes on medium heat. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat
to simmer and add the chicken breasts. Cook the chicken for 20-25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice, tabasco and fresh cilantro to the pot.
In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, avocado slices, cheese, and tortilla chips or strips.