Chicken Tortilla Soup
Serves: up to 2 | Cooking time: 45 minutes
Leftovers don’t have to be boring! 🥣✨ Transform your holiday chicken into a hearty Tortilla Chicken Soup that maximizes your leftovers and feeds the family🔥
INGREDIENTS
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1/2 Whole Farmer Focus Organic & Free-Range Chicken
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1 tbsp olive oil
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1/2 medium onion, chopped
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1 clove garlic, minced
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1 medium tomato, diced
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1/2 cup frozen corn kernels
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1/2 can black beans, drained and rinsed
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2 cups chicken broth (preferably homemade)
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1/2 cup green chili or your favorite salsa verde
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1/2 tsp ground cumin
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1/2 tsp chili powder
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1/4 tsp smoked paprika
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Salt and pepper to taste
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1-2 corn tortillas, cut into strips
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1/4 cup shredded Farmer Focus Organic Chicken (from your leftover roast)
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Fresh cilantro, for garnish
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Lime wedges, for serving
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Sour cream (optional)
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Shredded cheese (optional)
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Tortilla chips (for crunch)
INSTRUCTIONS
1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes, until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
2. Build the Soup Base: Stir in diced tomatoes, corn, black beans, chicken broth, and salsa verde. Add the cumin, chili powder, smoked paprika, salt, and pepper. Bring the soup to a boil, then reduce to a simmer. Let it simmer for 20 minutes to let all the flavors meld.
3. Add the Chicken: While the soup simmers, shred your leftover Farmer Focus chicken (or use fresh if you’re starting from scratch). Stir the shredded chicken into the soup, allowing it to heat through.
4. Crispy Tortilla Strips: In a small skillet, heat some oil over medium-high heat. Add the tortilla strips and fry until crispy (about 2-3 minutes). Drain them on a paper towel.
5. Assemble the Soup: Ladle the soup into bowls, topping with the crispy tortilla strips, a squeeze of lime, fresh cilantro, and a dollop of sour cream or shredded cheese if desired. Serve with additional tortilla chips for added crunch!