Sunday, March 2, 2014

Tortilla Soup

 I am always looking for new ways to spice tortilla soup up- I finally found a way to make it that I LOVE. The dish is so simple and quick to make- yet the different dimensions of flavor make this meal one of my favorites to not only eat but make.


1 chicken breast 
Sazon Seasoning
1 yellow onion, thinly sliced
5 Garlic Cloves, minced
2 C Corn (I used frozen)
2 Cans Black Beans, drained and rinsed
2 Carrots, peeled and chopped
5 C Chicken Broth
2 Tbsp Lime Juice
Feta Cheese
2 Corn Tortillas
Fresh Cilantro
Cherry Tomatoes
Sour Cream
Salt and Pepper
Olive Oil


Preheat your oven to 350. Season the chicken with salt, pepper and sazon for 20-25 minutes. Slice the chicken into bite side pieces and set aside when fully cooked. 

In a large stock pot heat your olive oil and cook the onions. Once they start turning translucent, add the garlic and carrots.

Once the onions and carrots are fully cooked, add the black beans, corn, salt, pepper lime juice and chicken broth. Cook until the broth begins to boil, turn the heat down and let simmer for 10 minutes. 

Heat oil in a small pan until sizzling. Add the tortillas, one at a time until they are brown and crispy. Flip over once. Once they are crispy on both sides, set on a cutting board and chop them into pieces. 

Pour the soup into bowls and top off with feta, avocados, cilantro, cherry tomatoes, the tortillas, and sour cream.