Last week when I made the Southwest Chicken Salad I had leftover ingredients so I decided to use them to make a Chicken Tortilla Soup…it turned out delicious…I love when that happens! Homemade soups are just perfect to serve on cold winter days. They warm you up quick and are so healthy!
Chicken Tortilla Soup
1 boneless chicken breast
extra virgin olive oil
1/4 teaspoon each cumin, chili powder, coriander & salt
2 shallots, peeled & chopped
2 garlic cloves, sliced
3 Campari tomatoes, quartered
3/4 cup frozen corn
1/2 cup black beans, rinsed & drained
32 oz vegetable broth
2 heaping tablespoons Goya Recaito Cilantro cooking base
1 teaspoon salt & some fresh ground black pepper
garnish: avocado, crumbled Cotija cheese &
Mrs. Cubbison’s Southwest Tortilla Strips
Place the chicken breast in a shallow dish. Drizzle with a little extra virgin olive oil. Combine the cumin, chili powder, coriander and salt; season both sides of the chicken breast. Heat a small skillet and cook the chicken 3-4 minutes on each side. Remove from heat and set aside. In a medium soup pot heat a tablespoon extra virgin olive oil; add the shallots and saute for 10 minutes on medium heat. Add the sliced garlic and quartered tomatoes and cook an additional 5 minutes. Add the frozen corn and black beans and cook another two minutes. Slice or shred the chicken and add to the soup pot. Pour in the vegetable broth; add the Recaito, salt and pepper. Bring to a simmer and heat through about 5-10 minutes. To serve: divide soup into 2-4 bowls and garnish with chopped avocado, crumbed Cotija cheese and some tortilla strips. Dig in! You’re gonna love this soup.