Ingredients:
2 Tbsp EVOO
3 boneless, skinless organic chicken breasts or thighs, cut into 1/2 " cubes
cumin, chili powder, Paprika
1 jalepeno pepper, finely chopped and seeded
1/4 red onion, diced fine
4 cloves garlic, minced
8 cups organic free range chicken broth
1/2 c baby spinach leaves
2 medium tomatoes
4 scallions, bulbs removed, finely chopped
2 Tbsp cilantro leaves
sea salt and pepper to taste
4-8 corn tortillas, very thinly sliced into 2 " matchsticks
2 limes, including zest of 1 lime
sour cream
Directions:
1. Season chicken with salt, pepper, 2 tsp cumin, 1 tsp chili powder, 1 tsp paprika. Heat 1 tsp oil on med-high. Add chicken, jalepeno, cumin, onion, garlic. Cook until chicken is no longer pink in center, and onions soft, stirring occasionally.
2. Add broth to mixture and boil over high. Once boiling, add spinach, tomatoes, scallions, cilantro, juice of 1 lime, zest of 1 lime, salt, pepper and 1 Tbsp oil. Decrease heat to low or remove from heat, covered, for at least 5 min to meld flavors and continue cooking vegetables slightly.
3. Meanwhile, heat nonstick pan with cooking spray or EVOO over med-high. Add tortilla matchsticks in bunches and cook for approximately 2 min or until golden and crispy.
4. To serve: add matchsticks, 1 Tbsp sour cream, squeeze of 1/4 lime, and, if desired, garnish with cilantro.
*My kids also really liked adding a bit of rice to this soup.
**Could remove chicken and replace chicken broth with vegetable broth, and even add a bit of avocado to the mix to make a tasty vegan option. For gluten intolerance, be careful- not all corn tortillas are gluten free!
No comments:
Post a Comment