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Spicy Chicken Tortilla Soup

By: McEvoy Ranch

INGREDIENTS

  • 4 tbs McEvoy Ranch Jalapeño Olive Oil
  • 1 small red or yellow onion
  • 3-4 crushed garlic cloves
  • 2 tbs Oregano
  • 4 tbs taco seasoning
  • 1 tbs paprika
  • 3 tbs tomato paste
  • 2-3 tsp Salt to taste
  • 2 tsp Pepper
  • 1 can organic crushed tomatoes (fire roasted preferred)
  • 3 Tbs spicy Hatch green chilies
  • 1 can 14-15oz organic black beans
  • 1 can 14-15oz organic corn
  • 2 cups Chicken or beef broth (my preference is beef broth)
  • 1 pound of pasture raised organic chicken breast
  • 2 Limes
  • 1/3 cup organic cream cheese
  • 1/2 cup chopped cilantro and more for garnish
  • Organic corn tortillas
  • 1 cup Shredded cheddar cheese
  • 1 avocado

INGREDIDENTS

  • 4 tbs McEvoy Ranch Jalapeño Olive Oil
  • 1 small red or yellow onion
  • 3-4 crushed garlic cloves
  • 2 tbs Oregano
  • 4 tbs taco seasoning
  • 1 tbs paprika
  • 3 tbs tomato paste
  • 2-3 tsp Salt to taste
  • 2 tsp Pepper
  • 1 can organic crushed tomatoes (fire roasted preferred)
  • 3 Tbs spicy Hatch green chilies
  • 1 can 14-15oz organic black beans
  • 1 can 14-15oz organic corn
  • 2 cups Chicken or beef broth (my preference is beef broth)
  • 1 pound of pasture raised organic chicken breast
  • 2 Limes
  • 1/3 cup organic cream cheese
  • 1/2 cup chopped cilantro and more for garnish
  • Organic corn tortillas
  • 1 cup Shredded cheddar cheese
  • 1 avocado

INSTRUCTIONS

  1. Preheat oven to 350.
  2. Heat pan on medium, add McEvoy Ranch Jalapeño Olive Oil, chopped onion, garlic and sauté for 3-4 minutes. Add
  3. in tomato paste, oregano, taco seasoning, salt, pepper, and stir for 2-3 minutes. Next add in Hatch green
  4. chilies, crushed tomatoes, corn, black beans, broth and stir for 2-3 minutes.
  5. Prepare the chicken by rinsing it and squeezing 1 lime on it. Be sure to coat both sides and sprinkle a
  6. pinch of salt on both sides. Place the chicken in the broth mixture for 25-30 minutes until white and
  7. cooked. Remove the chicken and shred by using two forks and, pulling the chicken apart into bite size
  8. pieces, then set aside.
  9. Sir in the cream cheese, blending it well. Next add in the cilantro and chicken, let simmer for 10 minutes.
  10. While the soup is simmering take 3-5 tortillas and drizzle McEvoy Ranch Jalapeño Olive Oil on both sides
  11. and lime juice of one lime. Stack the tortillas and cut into 5-6 strips. Place them on a baking sheet and
  12. sprinkle with crunchy Maldon salt. Bake for 8 minutes then finish on broil for 2 minutes.
  13. When the soup is ready serve in a bowl with a little avocado, cilantro, cheddar cheese and crunchy
  14. tortilla strips. For an extra delicious spice drizzle on McEvoy Ranch Jalapeño Olive Oil.
  15. Be well and be nourished!

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