This soup will not win any beauty contests, but it is DELICIOUS ... not to mention a snap to put together. When I was a teenager, my mom started making this verde version of tortilla soup and it was an instant hit. The flavour is SO GOOD and, for Mexican food lovers like us, almost addicting! The best part of all :: it's one of those naturally gluten-free meals that requires no substitutions and makes a wonderfully fresh and hearty dinner. Matt and Morgan are crispy-tortilla-strip crazy, so I always double that portion of the recipe ...
INGREDIENTS
10 corn tortillas
olive oil
sea salt
1 cup chopped poblano peppers
1/2 cup onion, chopped
2 large boneless skinless chicken breasts
1 tsp cumin
1 garlic glove, minced
28 ounces of chicken broth (or one large can)
2 cans black beans, drained and rinsed
1 1/4 cup salsa verde (make sure you grab mild, unless you want it spicy)
2 tablespoons fresh cilantro + more for garnish
Crispy Tortilla Strips (the tasty topping)
Preheat oven to 400 degrees.
Cut six of the tortillas in half. Stack the piles on top of each other and cut into 1/2 inch strips. Toss with 1 tsp of olive oil and bake 10-12 min, stirring once, until crisp. Remove from the oven and lightly sprinkle with sea salt.
Soup
Remove membranes and seeds from the poblanos. Toss chicken in cumin. Slice the remaining four tortillas into strips.
Heat 1 tsp of oil in a medium size soup pot. Add chicken and cook for about 5-10 minutes until it's browned (try not to overlook, as chicken breasts can dry out quickly). Remove and set aside.
In the same pot you used for the chicken, add poblanos, onion and garlic. After about 3 minutes, return chicken to the pot and add the beans, salsa, broth and raw tortilla strips. Bring to a boil, then reduce heat. Simmer uncovered for 15-20 minutes. Right before serving, stir in cilantro.
Top each serving with a small dollop of sour cream, a sprinkle of Monterey Jack and a few of the crispy tortilla strips.
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