Chicken Tortilla Soup without the Tortilla…

This week is always the week that I develop my eye twitch. Every. single. year.

There is so much going on and so much to do. Big Art shows and ACT and AP testing and prom and graduation and mothers day and gallery showings and community involvement…oh did I forget to mention I have a baby who still needs me? and a husband? and a house? and a dog and three cats? and bees and chickens? and a garden? Sheesh.

I want to do a series on PCOS/low glycemic lunches…and I will I promise…someday.

“Time, time, who has the time?” said the little white rabbit. So here is a quick and easy meal. Perfect for a snow day. This has a good amount of protein for a soup, as it has beans and chicken. You want to make sure that you add some sort of healthy fat, like avacado, so that you can absorb the nutrients from the tomatoes and chiles.

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Chicken Tortilla Soup with optional Tortilla

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
1/2 cup canned chiles (if you read my past post, I froze roasted chiles from the farmers market)
6 cups low-sodium chicken broth
5 tomatoes diced (if you read my other post, you will see that I freeze my tomatoes from the garden)
1 (14.5-ounce) can black beans, rinsed and drained
4 to 5 chicken thighs, skin and bones too
1 tsp of cumin
1/2 tsp of Mexican oregano
1/2 tsp of red chile
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and chiles and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken thighs. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, avocado slices and cheese.

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