If you have a taste for Mexican food tonight, this chicken tortilla soup is filled with herbs, spices, vegetables and lean protein, making it a nutritious and filling one pot meal. Courtesy of City of Hope Executive Chef Christian Eggerling
1/4 bunch fresh cilantro, washed, picked, rough chop
2 tsp salt
1 tsp black pepper
In a mixing bowl place chicken breast and thigh with 1 tbsp of oil and 1tsp each of cumin, chili powder and granulated garlic (reserving the remaining to season the broth) and mix thoroughly.
Place the coated chicken on a sheet pan and place into a preheated oven at 425˚F. Bake for approx. 12-15 minutes until the chicken reaches 165˚F internal temperature, then shred the chicken and reserve.
In a large stock pot heat 2 tbsp oil to smoking hot and saute the onions until browned, adding the garlic until browned.
Add the remaining cumin, chili powder and granulated garlic and toast for a minute, then add the rest of the vegetables and saute the peppers and tomato until slightly soft, then deglaze with chicken stock
Reduce liquid on high heat for roughly 20 minutes and then remove roughly 1 qt of liquid, straining out the vegetables, and place into a blender.
Take the remaining 6 tortillas and cut them into quarters. Add to blender and blend until smooth, then return to the pot of soup.
Simmer for approx. 10-15 minutes on a low simmer.
Add the shredded chicken and bring back to a simmer. Salt and pepper to taste.
Serve and garnish with cilantro.
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