I was on the phone yesterday with a friend and she asked me the age old, and oftentimes, dreaded question, “What are you making for dinner?” Argh. Well, I have to confess that as The Husband was out of town and only one son at home I could get by without a great plan. It was one of those quick and easy rotisserie chicken dinners. However, I do have a better dinner plan tonight!
I’m bringing out one of my old and favorites! The difference is that I am going to prepare the chicken breasts in the crock pot today to get them cooked and tender to shred. I am also going to skip the grilled tortilla strips. . .
NO LEFTOVERS CHICKEN TORTILLA SOUP
Ingredients
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced OR a small can of chopped green chiles (that’s what I had on hand, so that’s what we had!)
6 cups low-sodium chicken broth (but I added about another cup and half)
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless (I doubled this to 6 chicken breasts for extra meaty soup)
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
Toppings:
(Optional – use what you love!)
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese
Directions
In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and/or green chiles and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once the chicken is cooked remove from pot. When cool enough to handle shred it and put it back into the pot. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese. All in all it was finished start to finished in about 25 minutes. I will be honest and say that I tried to grill some whole wheat tortillas to make strips, and promptly burned them. Darn that Pinterest! However, the soup was fine as it was very happy sitting on your stove until everyone was ready to sit down!I REALLY hope you try this one! I did not process the nutritional information, but as you can see from the ingredients, there’s nothing bad here! If you DO want the nutritional info please just leave a comment and I will get it for you!
Another thing I’m doing today will be Day 3 of my Green Drink Challenge. If you follow me on Instagram you may have seen I’m on a Green Drink a Day Challenge for a week. It’s not too late for you to join!
And have you checked out the Fall Menu Guide? It is full of great inspiration for days of healthy and nutritional ways to fill your day!
Enjoy Your Day!
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