I fell in love while living in Mexico City. With brothey soup. Luscious Lips (the hubby) has "bowels of steel" and could consume any item off a food vendor. Me on the other hand had to stick to the comfort of brothey soups. Many of you know, when it comes to soup I would take brothey over creamy any day.
After many years of searching for the perfect chicken tortilla soup recipe, I came up empty handed. So I made up my own healthified version.
I know many of you are out of the warm and soupy season. Some days we are as well, but just save it for the next time it rains. It's raining here today.
(I wish I was a food photographer and could take better pictures. I'm working on it, so bare with me.)
(Become a fan if you print. Or even if you don't print.)Recipe Prep
Choose an option:
1) Place chicken breast on a baking sheet. Bake for 20-30 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
2) Find out here.
3) Buy a rotisserie chicken at the grocery store and shred. The first two choices are healthier.
Preheat oven to 400 degrees. Cut 6 corn tortillas in narrow strips, place on baking sheet. Bake for 10 minutes, or until crisp.
Heat 1 tbsp. olive oil in a large saucepan over medium heat. Saute 1 chopped red pepper until soft; then add 4 chopped tortillas, 3 cloves minced garlic, and 1/4 cup chopped fresh cilantro until soft.Add 1 pureed onion, 1 can diced green chiles and 4 tbsp. tomato puree bring to boil. Add spices (1 tbsp. cumin, 2 tsp. chili powder, 1/2 tsp. garlic powder, 1/2 tsp. salt, 2 whole bay leaves), 32 ounces low sodium chicken stock, 4 cups hot water, 2 cans black beans, 2 cups CRUSHED tomato, and 2 cups shredded chicken. Bring to boil, then reduce heat to simmer. Simmer for 45 minutes, uncovered. Turn off heat and allow to sit for 15-20 minutes before serving.
Ladle into bowls, then top with toppings of your choice (tortilla strips (see above), avacado, cilantro, low-fat sour cream, shredded Monterey Jack cheese, and diced red onion.