Chicken & Vegetable "Tortilla" Soup

This healthy soup is a delicious belly-warmer that I randomly pulled together on a Sunday evening with what I had on hand in my kitchen. Use the recipe below, but as always, modify according to your preferences and diet needs.

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INGREDIENTS:

Mirepoix

5 minced garlic cloves

2-3 minced jalapeños

1 can organic black beans

1 can organic pinto beans

1 can fire roasted petite diced tomatoes

1/2 can San Marzano plum tomatoes broken into pieces

1 can green chilis

1 pinch cumin seeds

1 pinch oregano

1 tsp dry minced garlic

1 tsp chili powder

1 cup roasted corn (frozen)

3 skinless boneless chicken breasts (Trader Joe’s Pollo Asado Breasts, found in the meat section)

Taco sauce or seasoning

Red pepper flakes

6ish cups low sodium chicken broth

Cooking Instructions:

Heat coconut oil and add cumin seeds and red pepper flakes.

Add mirepoix, garlic, an jalapeños. Sauté until soft. Add dry seasoning, can of chilis, can of diced tomatoes and stir to blend ingredients.

Drain the can and add pinto beans. Stir into pot.

Add a little broth and use an immersion blender to smooth the blend.

Add the rest of the broth and chicken breasts. Bring to a slow, light boil. Add taco seasoning or sauce. Keep the boil low to keep the breasts tender. Once the chicken is cooked (about 30 minutes), remove from the pot and shred, then add back in. Before shredded, check them for tenderness. If they still seem tough, just cook a them a little longer.

Rinse and drain the black beans and add them to the pot. Add the corn. Break up some plum tomatoes and add those as well.

Simmer another 30 minutes or so until the flavors all come together.

Garnish with cheese, diced avocado, pumpkin seeds, sliced radishes, and/or grilled tortillas*

*Grilled Tortillas:

My husband loves when I make these, and they are so simple. I cut up tortillas (I think flour or whole wheat taste the best, but brown rice tortillas are pretty delicious this was as well. You can also use corn tortillas) and then pan fry them in some coconut oil a batch at a time. I let each side brown and then move them into a paper toweled bowl. I salt each batch.