Tuesday, September 24, 2013

chicken tortilla soup.

i dont know about you, but fall sundays in our house mean lots of football and lots of chili. 
it's been that way my entire life and i don't see it changing any time soon. why change a good thing riiight?!
last fall we shared our top favorite chili recipes. you can check them out here
and if you ever feel like living on the edge, (we did last sunday, ha!) we have just the thing for you!
ingredients: 2lbs. chicken breast, juice of 1 lemon, salt & pepper, 1tB. olive oil, 1 chopped yellow onion, 4 minced garlic cloves, juice of 1 lime, 1ts. garlic powder, 1ts. chili powder,  2 cans black beans, 1 can fire roasted tomatoes, 1 can diced green chilies, 2 cans gf chicken broth, 1/2 cup water,  2 cups frozen corn, 1 avocado, gf tortilla strips.

directions: season chicken liberally with salt, pepper, and lemon juice. grill over medium heat until cooked through. let chicken rest while preparing the rest of the soup. in a large chili pot, saute onions and minced garlic in the olive oil until translucent. add lime juice, spices, black beans, tomatoes, green chilies, chicken broth, water, and corn. bring to a boil and reduce heat to simmer until ready to serve. shred chicken and add to soup a few minutes before serving so it can soak up some of that flavor from the soup! top with tortilla strips and chunks of avocado.

the soup turned out so delicious- exactly what we were hoping it would be.
it was rich in it's tex-mex flavor and super easy to make.
i can not tell you how awesome that avocado is on top!
it's safe to say that avocado makes everything better. always.

try it out! the perfect dinner for these new fall days.
recipe adapted from pink pistachio.

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