Zesty Tortilla Soup

When I saw this soup osted over at cinnamon, spice & everything nice I knew I had to make it. If you like tortilla soup… MAKE THIS. Its so freaking good. It really easy, really filling, and really cheap. I almost didn’t make it tonight because I got tuck at work late (yes, again! I thought I was done with this!) but I’m so glad I did.

This soup is perfect for a rainy Spring night. I added some black beans to add some bulk and I used chipotle chili powder that gave it a nice smokiness. The “stuff” to broth ratio is pretty high, so next time I’ll add more broth. It was fine as is, but that way I’ll get more leftovers.

3 skinless, boneless chicken breasts
Kosher salt and cracked pepper
lime juice
2 T olive oil
1 onion, diced
3 cloves garlic, grated
1 T cumin
2 T chipotle chili powder
4 c fat free chicken broth
1 14.5 ounce can diced tomatoes, including juice
1/2 14.5 ounce can black beans, rinsed and drained
1/4 cup fresh cilantro, chopped
1 tsp dried oregano
8 6″ corn tortillas (fat free if you can find them)
1/2 cup  extra sharp cheddar, shredded
lime slices, avocado, and sour cream for serving

Season chicken breasts with salt, pepper, and lime juice. Grill until cooked through. Set aside to cool, then shred.

Heat oil in a soup pot. Cook onion until it softens. Add garlic, cumin, and chili powder. Cook 1 minute, then add broth, tomatoes, chicken, beans, cilantro, and oregano. Dice 4 tortillas and throw those in the pot. Bring to a boil, then reduce to a simmer. Let simmer for 10 minutes.

Meanwhile, heat oven to 350. Cut remaining tortillas into strips. Place in a single layer on a baking sheet sprayed with cooking spray. Spritz the top of the tortillas with cooking spray, then bake 7 minutes, or until they become crispy.

Serve soup topped with crispy tortilla strips, diced avocado, a dallop of sour cream ,and a lime wedge.

Serves 6.