January is Soup Month:
Chicken Tortilla Soup
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Since January is National Soup month, we asked the Meyer Hatchery staff to share a tried and true chicken or egg soup recipe for you. This Chicken Tortilla soup recipe is shared by Cheryl, our store manager.
- Juice from 1 lime (about 2 T)
- boneless, skinless chicken thighs, excess fat trimmed
- 2 tsp hot chili powder
- 2 tsp oil
- 3 cloves garlic, minced
- 1 can (14 1/2 oz) jalapeño flavored diced tomatoes
- 3 cups low-sodium chicken broth
- 1/2 cup shredded sharp cheddar cheese
- 1 avocado, peeled and cut into chunks
- 16 tortilla chips, broken in half
Heat broiler. Drizzle lime juice over chicken; sprinkle with 1 tsp of the chili powder. Coat broiler pan with nonstick cooking spray. Broil chicken for 5 to 6 minutes per side or until 160 on an instant-read thermometer. Remove and set aside.
Heat oil in a large, deep pot over medium heat; add garlic and remaining chili powder. Cook 1 minute. Add tomatoes (with their juice), broth and 1 cup water. Bring to a boil, and reduce heat to medium-low and cook 10 minutes, covered.
To serve, tear chicken into small pieces and divide among 4 bowls. Divide the tomato broth among the 4 bowls; top each with cheese, avocado and tortilla pieces.
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