Chicken and Quinoa Tortilla Soup — Damn Delicious

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Chicken and Quinoa Tortilla Soup

Everyone’s FAVORITE chicken tortilla soup, except made healthier and heartier with added quinoa. This cozy soup is full of fiber and protein to keep you full all day long! You can also add the easiest homemade crispy BAKED tortilla strips!

So I went to a Lakers vs Pacer basketball game last night.

I didn’t watch much of the game. Instead, I focused all of my attention on the chili cheese tots, carne asada nachos, and cinnamon sugar pretzel that were in my lap.

To say that my hands were full is an understatement.

Except, I came home feeling very, very sick. It could have been the tots. Or the nachos. Or the combination of all three.

So as my punishment, I’ll be home the entire weekend, staying away from all sorts of stadium food, and loading up on this quinoa soup.

It’s cozy, it’s warm, and it keeps you full the entire day so you’re not reaching for that bag of glazed donut holes you love so much.

Except, I will load up on the tortilla strips. They’re baked, not fried, so a little bit of extra strips on top of the soup is completely warranted.

Chicken and Quinoa Tortilla Soup

Yield: 8 servings (12 cups)

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Everyone’s FAVORITE chicken tortilla soup, except made healthier and heartier with added quinoa. This cozy soup is full of fiber and protein to keep you full all day long! You can also add the easiest homemade crispy BAKED tortilla strips!

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 8 cups chicken stock
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups corn kernels, frozen, canned or roasted
  • 1/2 cup quinoa
  • Juice of 1 lime
  • 1/2 cup chopped fresh cilantro leaves

For the baked tortilla strips

  • 4 corn tortillas, cut into thin strips
  • 1/2 teaspoon chili powder, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Spread tortilla strips in a single layer onto the prepared baking sheet; season with chili powder, salt and pepper; coat with nonstick spray.. Place into oven and bake until crisp and golden, about 10-12 minutes, stirring halfway; set aside and let cool.
  3. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes per side; set aside.
  4. Add garlic, onion and bell pepper. Cook, stirring occasionally, until tender, about 3-4 minutes.
  5. Stir in tomato paste, chili powder, cumin and oregano until fragrant, about 1 minute.
  6. Stir in chicken stock, tomatoes, black beans, corn and chicken. Bring to a boil; reduce heat and simmer, uncovered, until chicken is tender and cooked through, about 20-25 minutes. Remove chicken from the stockpot and shred, using two forks.
  7. Stir quinoa and chicken into the stockpot. Simmer, uncovered, until quinoa is tender, about 15-20 minutes. Stir in lime juice and cilantro; season with salt and pepper, to taste.
  8. Serve immediately with baked tortilla strips, if desired.

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