This soup is so insanely amazing and equally healthy. I am giving my recipe in a double batch so use a massive pot. This is where I am at in life with our family being so busy. The girls have after school acitivites during "dinner time" they have reached that age where their activites are no longer the first thing after school. Leftovers provide an opportunity for us to still eat healthy and homemade and with less time. So here it is...
INGREDIENTS
3 garlic cloves
2 rotisserie chickens (breasts only)OR white and dark meat of one
2 cans of white beans (drained)
2 cans of sweet corn (drained)
2 Cans crushed tomato
2 Cans fire roasted tomato
2 Small to medium chopped yellow onions OR one large
1 jalapeño diced
6-7 cups chicken broth (if your saving you can add an additional cup once chilled for a later meal, I do this with most of my soups because they dry up a little)
Corn Tortilla
Olive Oil
2 Limes Juiced
1 TSP Cumin
1 TBS Chili Powder
TOPPINGS
Mexican cheese
Avocado
Cilantro
Lime
DIRECTIONS
Chop onion and garlic and add to pot coated with olive oil, cook over medium heat until translucent. Debone chicken and add to pot, add in all other dry ingredients including the seasoning (except for corn tortillas) and mix. Add broth, crushed tomatoes and diced tomatoes. Add in broth and a few limes juiced. Right before serving air fry 3-4 corn tortillas until crispy for about 5 min at 350 degrees. Chop and add to bottom of bowl before spooning on soup. Shred cheese and add desired toppings.
** NOTE, I do not measure when I cook so start with one TBS of Chili Powder and 1 TSP of Cumin and add more if necessary, this is my assumed eyeballed amount.
FOR THE TORTILLA WEDGES (Ingredients: flour tortillas, dried parsley, butter and parm) Butter a flour tortilla, sprinkle with parm and dried parsley. Air fry for 5 min on 350 until crisp. Cut into wedges and serve along side soup.
