Meghan's Chicken Tortilla
Ingredients
OPTIONAL GARNISHES:
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fresh lime slices
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tortilla crisps (shown in photos, found near the croutons and salad toppings in the fresh produce area) or chips
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chopped green onions
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chopped fresh cilantro
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fresh mozzarella, cut into 1″ chunks
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fresh avocado, cut into 1″ chunks
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2 tsp. freshly squeezed lime juice
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2 boneless chicken breast halves, cooked and shredded into bite-size pieces (roasted deli chicken works great!)
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1 14-oz. can black beans, rinsed and drained (optional)
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1 14-oz. can corn, drained
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32 oz. low-sodium chicken broth
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3 T. tomato paste
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1 28-oz. can diced tomatoes
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1/4 tsp. black pepper
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1 to 2 tsp. kosher salt, to taste
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1/2 tsp. ground chipotle powder
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1 tsp. dried oregano
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1 tsp. garlic powder
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2 tsp. cumin
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1 T. chili powder
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1 T. olive oil
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3 garlic cloves, minced
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2 sweet bell peppers (preferably red, orange, or yellow), chopped
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1 yellow onion, chopped
Method
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01In a medium stockpot, heat oil over medium heat. Saute onion, sweet bell peppers, and garlic in oil until soft. Stir in chili powder, cumin, garlic powder, oregano, chipotle powder, salt, pepper, tomatoes, tomato paste, and chicken broth. Bring to a boil. Then reduce the heat a bit and simmer for 5 to 10 minutes. Stir in corn, black beans, chicken, and lime juice. Simmer for 10 minutes, or until heated throughout.
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02Place avocado and mozzarella in the bottom of individual serving bowls. Ladle the soup over the top. The cheese will stay in its form but become melted and ooey-gooey…yummy! Top with cilantro, green onions, and tortilla crisps (or Tostitos ‘hint of lime’ tortilla chips instead of the tortilla crisps), with slices of fresh lime on the side.
