CHICKEN TORTILLA SOUP

Welcome to a fiesta of flavors that will transport your taste buds straight to the heart of the Southwest! Our Chicken Tortilla Soup is a hearty and spicy celebration of vibrant ingredients that come together in a symphony of taste and texture. From tender chicken to sweet potatoes, black beans to crispy tortilla strips, this soup is an explosion of taste sensations. So, grab your sombrero (not required, but highly encouraged) and let's embark on a culinary journey through the flavors of the Southwest!

CHICKEN TORTILLA SOUP

Ingredients:

• 8 cups low-sodium, fat-free chicken stock
• 4 cups cooked chicken, shredded
• 1 14.5 oz. can petite-diced tomatoes
• 1 onion – chopped
• 3 cloves garlic minced
• ½ teaspoon allspice, ground
• ½ teaspoon cumin, ground
• 1 tablespoon chipotle peppers in adobo
• 1 cup brown rice
• 2 cups frozen corn kernels
• 1 cup chopped spinach
• 1 15 oz. can, black beans rinsed
• 1 lb sweet potatoes peeled and cut in 1/2 inch piece
• 10 6-inch corn tortillas
• 3 tablespoons olive oil
• 1 avocado, cut in slivers
• 1 lime, cut in wedges

Nutritional Information:

Serving Size: 1
Servings Per Recipe: 10
Amount Per Serving

• Calories: 964
• Total Fat: 31g (47% Daily Value)
• Saturated Fat: 7.3g (36%)
• Trans Fat: 0g
• Sodium: 485mg (20%)
• Total Carbohydrate: 156g (52%)
• Dietary Fiber: 15.7g (62%)
• Sugars: 49g
• Protein: 24.6g

Instructions:

Step 1: Sauté and Spice

In a large pot, add 2 tablespoons of olive oil and sauté the onions until they become translucent (about 5 minutes). Add minced garlic, ground cumin, and ground allspice. Stir for about one minute to release those aromatic flavors.

Step 2: Emulsify and Simmer

Pour in half of the chicken stock and half of the petite-diced tomatoes with chipotle peppers. Use an immersion blender to emulsify the mixture into a delightful blend. Add the remaining stock and rice. Bring the mixture to a boil, then cover and simmer for about 15 minutes.

Step 3: Potato Power

After 15 minutes, introduce the sweet potatoes to the party. Continue to simmer, covered, for another 20 minutes or until the rice is tender, and the sweet potatoes have their time to shine.

Step 4: Tortilla Transformation

While the rice is cooking up a storm, preheat the oven to 350°F. It's time to work some magic on those corn tortillas. Brush them with olive oil and then cut them into ½-inch by 1-inch strips. Sprinkle a pinch of sea salt on the tortilla strips, and spread them out in a single layer on a cookie sheet (you might need two sheets). Bake for about 20 minutes until they become gloriously crispy and golden brown. Once they've achieved tortilla perfection, take them out of the oven and set them aside.

Step 5: Flavor Fusion

Back to the soup! Once the rice is perfectly cooked in the flavorful stock, add the frozen corn and let it dance in the soup for about 3 minutes. Then invite the black beans and shredded chicken to join the fiesta, letting them heat through for about 3-5 minutes.

Step 6: Spinach Surprise

Just before serving, introduce the spinach to the mix and let it join the celebration for about 1 minute, allowing it to wilt slightly. Season the soup with a pinch of salt and pepper, ensuring that every spoonful is a taste sensation.

Step 7: Serve with Style

Garnish this culinary masterpiece with freshly sliced avocados, those crispy tortilla strips you prepared earlier, and a zesty lime wedge for that perfect finishing touch.

Notes:
To make life easier, grab a rotisserie chicken from the grocery store, remove the meat, and let it star in this dish. If you're craving more heat, don't hesitate to add extra chipotle in adobo. This recipe yields a generous amount of soup, perfect for freezing and enjoying within about a month.