AIMEE FORTNEY'S CHICKEN TORTILLA SOUP
For years, I played around with the heat, and even Michala loves this soup! If you are serving it for little ones, or you don't especially like the heat, just substitute diced tomatoes with no chilies, or make sure to have plenty of sour cream to "cool it down." This is easy, delicious, and really opens you up to breathe better and it warms you, too!
3 boneless, skinless chicken breasts, baked and shredded (or rotisserie chicken may be used)
2 Tablespoons sazón completa
2 cans diced tomatoes with chilies
1 small white onion, quartered
3 cloves garlic
2 Tablespoons olive oil
6 cups chicken broth (use low sodium to make it even healthier!)
1 can whole kernel corn, drained and rinsed
1 can black beans, drained and rinsed
1 corn tortilla, torn into pieces (if desired)
salt and pepper to your taste
crisp tortilla strips (or tortilla chips may be substituted)
cilantro (the amount you use is to your taste)
Bake chicken breasts. Once chicken is cooked, remove chicken to a bowl and shred with two forks. Set aside. In a blender, puree canned tomatoes, quartered onion and garlic. Heat olive oil in a large stock pot, and add tomato puree mixture. Stir and slowly add chicken broth. Bring to a boil then turn heat down to medium low and add corn, black beans and shredded chicken. If you like the texture, throw in the torn pieces of the tortilla. Taste the soup to see if you need to add any salt or pepper. Ladle into bowls and garnish with crisp tortilla strips, cilantro, avocado, freshly squeezed lime juice, sour cream and queso fresco. Enjoy!