DIY Santa Fe Tortilla Soup with Sauteed Chicken
SERVES: 4 bowls
PREP TIME: 15 minutes
COOK TIME: 30-45 minutes
INGREDIENTS:
2 boneless, skinless chicken breasts, shredded
2 tablespoons olive oil
5 tomatillas, cut into chunks
2 jalapenos, diced
5 garlic cloves, sliced
1 yellow onion, diced
5 cups low sodium, organic chicken broth
1 (14.5 ounce) can black beans
1 (14.5 ounce) can fire roasted diced tomatoes with chilies
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons fresh ground black pepper
1 teaspoon salt
1 cup rough chopped cilantro (save a few sprigs for garnish)
2 limes, 1 for the soup, 1 for garnish
1 tortilla, cut in small strips
1 cup sharp cheddar cheese
PREPARATION:
1. Season chicken breasts with granulated garlic and fresh ground black pepper. Place them in a 5 1/2 quart Dutch oven and saute in olive oil until golden brown but not fully cooked. (about 6-7 minutes per side) Remove from pot and set aside to cool then shred.
2. Place the onions in the same pot and cook until softened. Then add the tomatillas. Next add the garlic and jalapenos and cook for another few minutes. Pour in the chicken broth, tomatoes and the beans, both with juice included. Bring to a boil.
3. Add the shredded chicken and juice from 1 lime and cook for 30-45 minutes.
4.While the soup is cooking, cut the tortilla into strips and place in a 300* oven and cook until they are crispy. Meanwhile, shred the cheddar and rough chop the cilantro. In the last few minutes of cooking add the cilantro.
PLATING:
Using a soup ladle, scoop the soup into a preheated bowl, add the crispy tortilla strips on top and then the shredded cheddar. Place 1/2 lime in the soup and garnish with a sprig of cilantro.
Bon Appetit,
Tom and Anita
DIY Santa Fe Tortilla Soup with Sauteed Chicken
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