Chicken-Lime Tortilla Soup
This one kind of stumbled into my view this week. It sounded very tasty. This one was kind of tough to write because I wanted to cover a crockpot method with raw chicken and a rotisserie version. Either way this dish is nutritious companion to grilled cheese sandwiches or taco night.
Ingredients:
4 boneless skinless chicken breasts or skinless rotisserie chicken meat (no skin, bones and broken up into bite-sized pieces)
2 tspTajin spice
1 tsp. cumin
1 medium onion, chopped
2 cloves garlic, minced
1 poblano pepper, seeded and chopped
1/2 cup “Tamed” Jalapeños
1/2-1 tsp Cholula hot sauce
1 14pz can whole or diced fire-roasted tomatoes, with juice
1 (10-oz.) can Rotel, with juice
8 cups low-sodium chicken broth*
4 oz. tomato paste
1 (15-oz.) can black beans, drained and rinsed
2 Tbs key lime juice, divided
Salt substitute and pepper, to taste
Toppings -sour cream, avocado, cilantro leaves, tortilla strips, grated cheese
Instructions:
- If using boneless skinless chicken breasts, place them in the slow cooker as step 1. For step 2 in the slow cooker, add all other ingredients, except Key Lime, Tortilla strips and Cholula sauce (added just before serving). Step 3 is to place the lid on the slow cooker, and cook on high for 5 hours (or 8 hours on low).
- If you are using the fully cooked rotisserie chick, use a large pot on the stove at medium heat. Add onion and peppers as your step 1.
- Cook stirring until onions are clear. Then add tomatoes, Rotel, Tajin, cumin, garlic. and salt and pepper; Then chicken and broth (* adjust to your “soupy-ness” preferences – more of a stew add less and more of a soup add more), tomato paste, and black beans. Stir in the Key Lime juice and the Cholula hot sauce. Again, if you are using Cover and reduce heat to a slow simmer for 45 minutes stiffing occasionally to complete the soup. .
- Serve it hot in a bowl with sour cream, avocado, cilantro leaves, tortilla strips and grated cheese on top!
Enjoy!