Shredded Chicken Tortilla Soup

Hi There! I know I am late on posting the recipe. Actually, I was out on a business trip, hence didn’t get a chance to post the recipe for you. As promised, I want to post the recipe for the shredded chicken tortilla soup that I have made. I got lots of complement on this soup. The recipe is inspired by the Cooking Light Magazine.

Ingredients:

1. 1 6-inch corn tortilla
2. Cooking spray
3. 5 tsp Canola oil
4. 1 1/2 cup chopped zucchini
5. 1 cup chopped onion
6. 3/4 cup chopped cilantro
7. 1 tbsp chopped jalapeno
8. 5/8 tsp kosher salt
9. 2 minced garlic cloves
10. 2 bay leaves
11. 1/2 tsp chili powder
12. 1/2 tsp paprika
13. 1 tsp ground cumin
14. 4 cups chicken stock
15. 1 (14.5 oz) can unsalted diced tomatoes
16. 3/4  cup canned unsalted black beans
17. 8 oz chicken breast and dark meat
18. 1/2 cup sliced avocado
19. 4 lime wedges

Instructions:

1. Cut corn tortilla into 1/2 inch strips.
2. Coat with cooking spray.
3. Bake at 375 degrees for 10 minutes.
4. Heat canola oil in large dutch oven over medium heat.
5. Add zucchini, onion, 1/4 cup chopped cilantro, jalapeno, 1/8 tsp kosher salt, garlic, bay leaves and cook for 7 minutes.
6. Stir in chili powder and ground cumin.
7. Add chicken stock and canned tomatoes.
8. Bring to a boil.
9. Add black beans, 1/2 teaspoon kosher salt, and 8 oz reserved chicken.
10. Simmer for 5 minutes.
11. Divide among 4 bowls.
12. Top with tortilla strips, sliced avocado, 1/2 cup cilantro, and lime wedges.

Hope you enjoy the recipe as much I have enjoyed making it.

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