Soups & Salads

Shredded Chicken Tortilla Soup


1 (6-inch) corn tortilla Cooking spray
5 teaspoons canola oil
1 1/2 cups chopped zucchini
1 cup chopped onion
1/4 cup chopped cilantro
1 tablespoon chopped jalapeño
1/8 teaspoon kosher salt
2 garlic cloves, minced
2 bay leaves
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
4 cups reserved stock from Chicken and Mushroom Stroganoff
1 (14.5-ounce) can unsalted fire-roasted diced tomatoes
3/4 cup canned unsalted black beans
1/2 teaspoon kosher salt
8 ounces reserved chicken breast and dark meat from Chicken and Mushroom Stroganoff
1/2 cup sliced avocado
1/2 cup cilantro
4 lime wedges

How to Make It:

Cut tortilla into 1/2-inch strips; coat with cooking spray. Bake at 375° for 10 minutes. Heat canola oil in a large Dutch oven over medium heat. Add zucchini, onion, 1/4 cup chopped cilantro, jalapeño, 1/8 teaspoon kosher salt, minced garlic, and bay leaves; cook 7 minutes. Stir in chili powder and cumin. Add stock and diced tomatoes; bring to a boil. Add black beans, 1/2 teaspoon kosher salt, and chicken breast and dark meat; simmer 5 minutes. Remove bay leaves and discard. Divide among 4 bowls; top with tortilla strips, avocado, 1/2 cup cilantro, and lime wedges.


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