Tuesday, November 19, 2013

Chicken Tortilla Soup

Since I brought you a cold recipe yesterday, I decided to give you something warm today. Especially for all those east-coasters out there that are having a big chill. 

I have been talking a lot lately about Terra Verde Farms and their great products. Today I am using Terra Verde Foods Green Chile Salsa
Made with organic Roasted green chilies, our Oven Roasted Tomatoes with the perfect blend of onions, cumin, and Habanera peppers. 

Since they did all the work for me, I used it to make an outstanding soup. It is so quick and easy to make. You can easily adapt and just make it on the stove top, but I changed it up to be a throw in the crock and go soup. Enjoy!

Chicken Tortilla Soup

2 skinless, boneless chicken breasts
1 teaspoon olive oil
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon chili powder (divided)
4 cups chicken broth
1 cup frozen or fresh corn kernels (not canned)
1 cup chopped onion
1 tablespoon lime juice
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese
optional greek yogurt or sour cream, chives

In a large frying pan, add your olive oil and raise the temperature to medium high heat. 
Combine your garlic powder, cumin, and 1/2 the chili powder in a small bowl. Mix and rub all over your chicken breasts. Cook the chicken on medium high heat until it is seared (browned on all sides). The middle will remain raw. But that is okay, because you will continue to cook it in the soup.

In your crock pot add the broth, corn, onion, chili powder, lime juice, and salsa. Add your whole chicken, it will fall apart in the cooking process and you can easily shred it with a fork once it is done.
 Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little greek yogurt or sour cream, and sprinkle with chopped chives.

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