Ingredients:
1 can of corn (drained)
1 can of black beans
1 can of diced tomatoes
1 can of chicken broth
1 can of water
2 large chicken breasts (about a pound)
corn tortillas (one tortilla per serving)
avocados (amount will depend on how much you like them)
limes (again, how much do you like)
Put corn, beans, tomatoes, broth and water into a stock pot and bring to a boil. Once it comes up to a boil, drop it down to a simmer and let it simmer for about a half hour. Then add the chicken breasts and let them simmer with the soup for about 20 minutes or until cooked through. Pull out the chicken and let it cool for a while, once it is cool enough to handle shred the chicken using a fork. Put the shredded chicken back into the pot and let everything simmer together again for at least 20 minutes. It is more of a stew than a soup I guess. I chose to make it extra thick because mixing liquids with food is a post-op no no of sorts, so I like really think soups. When you are ready to serve, you will want to grill your tortillas. Spray pan with nonstick spray and place in your tortilla, when it starts to bubble a little flip it over. Ladle a big spoonful of soup into a bowl, top the soup with a big squeeze of lime, some avocado slices and strips of your tortilla. I use a pair of ktchen shears to cut up the tortillas.
Sorry about the weird picture, I thought to take a picture after I had already started chowing down on my lunch. Pretty inexpensive all around, you can totally leave out the avocado if they are pricey in your region. Some people also like to use corn chips for extra crunch, but i like the softness of the grilled tortilla instead. You can totally customize this to your specific tastes, I hate cilantro but it would go well in this soup. Adding more chicken stock would make it more soupy if you like that.
Happy Eating!
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