Ingredients

Scale

Soup

1 roasted chicken* (white and dark meat, shredded)
3 Tbsp extra virgin olive oil
2 cups chopped onion
5 cloves garlic, chopped or minced
1 tsp sea salt
1 Tbsp each: corriander and cumin powder
5 cups low sodium chicken stock
3 Tbsp tomato paste
3 Tbsp chipotle sauce from chipotle adobe
1 15 oz can chopped fire roasted tomatoes** (must be fire roasted)
1 15 oz can black beans, rinsed and drained
Juice from 1 small lime

Tortilla Strips

10 corn tortillas, cut into small strips
Olive oil cooking spray (or a drizzle of regular olive oil)
Squeeze of lime juice (from fresh lime)
Sea salt to taste

Toppings

Sour cream or Greek yogurt
Cheese of choice
Hot sauce
Shredded cabbage

Optional Additions/Substitions

Chopped carrots and celery (See Notes)
Pinto beans instead of shredded chicken to make vegetarian/vegan
Vegetable broth instead of chicken broth to make vegetarian/vegan

Instructions

For the Tortilla Strips

Set oven to broil and line a baking tray with slipmat or grease. Cut tortillas into thin strips and toss in a bowl with lime juice and sea salt. If you do not have olive oil cooking spray you can drizzle a little olive oil with the strips as well and coat them evenly. Spread onto baking tray, making sure they are evenly spread out. Spray with cooking spray then bake in the oven for 7 minutes. Turn off the heat and allow the strips to cool in the oven while you make your soup.

For the Soup

Heat olive oil in a large pot or dutch oven over medium high heat. Add the onions, garlic, sea salt and spices. If you wish to add in chopped carrots and celery to your soup, add that in as well. Sautee for 5 minutes then stir in the tomato paste and chipotle sauce.
Then add the chicken stock, fire roasted tomatoes and black beans. Bring to a boil then allow to simmer for 20 minutes. Stir in your shredded chicken and simmer for an additional 10 minutes. Stir in the lime juice, cilantro and a handful of tortilla strips. Remove from heat, serve into bowls and garnish with crispy tortilla strips.

Notes

Serves 6-8

*You must use a roasted chicken for this recipe. You can either make your own or buy a premade one from your local markey. I got mine at Whole Foods for a good price and they offer fresh, good quality chickens.

**You must use fire roasted tomatoes. Trader Joe’s and Whole Foods both have good options.

To make vegetarian see the adaptations listed in the ingredient list.