Eating for life cook book
Turn the chunks of chicken in a flavorful soup, topped with cheddar cheese, avocado and crisp tortilla strips.
Preparation time: 55 minutes
1 TBSP olive oil
6 cloves garlic, minced
1 TBSP cilantro, chopped
8 corn tortillas, divided
8 portions of chicken breast (about two lbs)
1 can (15oz) puréed tomatoes
2 onions, finely chopped
6 cups fat-free, reduced-sodium chicken broth
2 cups of water
1 can (6oz) tomato paste
1 tbsp ground cumin
2 tsp chili powder
2 bay leaves
Ground red pepper, to taste
3/4 cup reduced-fat cheddar cheese, shredded
1 avocado, peeled, pitted and diced
You’ll notice that the recipe makes eight servings. That’s because it is such a great “planned-over”. Extra servings of the enchilada soup can be frozen and stored for up to two months.
1) Warm olive oil in a large pot over medium-low heat. Add garlic and cilantro; sauté for three minutes. Chop 4 all of the tortillas into approximately 1-inch squares and I had to pot; sauté until softened, about five minutes.
2) While tortillas are cooking, sliced chicken into bit size pieces. Add chicken, puréed tomatoes, onions, chicken broth, water, tomato paste, cumin, chili powder, and bay leaves; bring to a boil over high heat.
3) Reduce heat to low, add ground red pepper and simmer for 30 minutes, stirring occasionally.
4) While the soup is simmering, preheat your oven to 400°F. Using scissors, cut the remaining tortillas into approximately 1/4 inch wide strips, and place on baking sheet in a single layer. Bake until lightly browned, about 7 minutes. (They will crisp as they cool.)
5) after the soup has simmered for 30 minutes, remove the bay leaves. Then ladle portion (about 1 1/2 cups) of soup into each bowl and top with the shredded cheese, diced avocado and tortilla strips. Serve and enjoy!
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