Chicken tortilla soup with lean protein

Yield

Ingredients

• 1 lb fresh chicken breast, boneless, skinless
• 1 lb fresh chicken thighs, boneless, skinless
• 3 tbsp grape seed oil
• 2 tsp ground cumin
• 2 tsp mild chili powder
• 2 tsp granulated garlic
• 1 large onion, peeled, medium diced
• 3 cloves fresh garlic, sliced
• 1 red bell pepper, washed, seeded, medium dice
• 1 green bell pepper, washed, seeded, medium dice
• 1 fresh tomato, washed, medium dice
• 4 qts chicken stock, low sodium
• 8 fresh corn tortillas, (2 tortillas cut julienne, fried – reserve)
• 1/4 bunch fresh cilantro, washed, picked, rough chop
• 2 tsp salt
• 1 tsp black pepper

Directions

• 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 425ËšF. Bake for approx. 12-15 minutes until the chicken reaches 165ËšF 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.