Weekday Tortilla Chicken Soup

Weekday Tortilla Chicken Soup

Ingredients:

1/2 tbsp. olive oil

1 onion, chopped

1 poblano pepper, seeded and diced (or a jalapeno)

3-4 cloves of garlic, diced

1 tbsp. paprika (or smoked paprika)

2 tsp. ground cumin

1 tsp. ancho chili powder

32 oz. low-sodium natural chicken broth (large carton)

3 – 14 oz. cans fire roasted diced tomatoes (like Hunts or Muir Glen)

Small bunch chopped fresh cilantro, about 1/3 cup

1 flour tortilla, fajita or taco-sized

3 boneless skinless chicken breasts, cooked and shredded, about 3 cups

Preheat oven to 350.  Cook chicken breasts on baking sheet until no longer pink.  Let cool, then shred. 

Heat ½ tbsp. oil in stock pot and cook onion and pepper until soft, then add spices and garlic and cook for one additional minute. 

Add broth, tomatoes, and cilantro and cook for 30 minutes.  Tear tortilla into strips and cook until tortilla 

pieces are soft.

Take the soup and puree in a blender in small batches.  Return to pan and add shredded chicken.  Bring soup back to simmer and cook for 10-20 minutes.  

Ready to eat!!!