Receta de sopa de tortilla con pollo

Ingredientes

• 1 lb. boneless skinless Chicken Breasts
• 6 cups of Low-sodium Chicken Broth
• 1 bay leaf
• 2 Tablespoons of Coconut Oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 large Chipotle Pepper (from can of Chipotle Pepper in Adobe sauce)
• 1 teaspoon of sauce from Chipotle Pepper can
• 1 teaspoon smoked paprika
• 28 oz. can diced fire-roasted tomatoes
• 1 large zucchini, diced
• 1 large yellow squash, diced
• 15 oz. can of sweet corn {no salt & sugar added}, drained
• 1/4 cup fresh cilantro, chopped
• Juice of 2 large limes
• Salt & Pepper to taste

Preparación

1. 1

   To a medium sauce pan add chicken broth, bay leaf and boneless chicken breasts. Bring to a boil, poach the chicken so it is cooked all the way through, approximately 10-15 minutes. (depending on size of chicken breasts)

2. 2

   Heat a large stockpot or dutch oven to medium high heat, add coconut oil, diced onions and garlic. Sauté until onions are translucent.

3. 3

   Then add minced chipotle pepper, chipotle pepper sauce and smoked paprika. Stir and let cook for 2-3 minutes.

4. 4

   Then add diced fire roasted tomatoes. Stir and let cook for 2-3 minutes.

5. 5

   Add diced zucchini and squash. Season with salt & pepper. Stir and simmer for 5-6 minutes.

6. 6

   By this time the chicken should be done. Remove the chicken from the pot of broth {reserve broth} and shred chicken using two forks. To the dutch oven add, sweet corn {drained}, shredded chicken, lime juice, fresh cilantro and chicken broth.

7. 7

   Turn heat down to medium low and let simmer for 30 minutes to let all flavors absorb.

8. 8

   Optional toppings: diced avocado, cheese (Cheddar or Queso Fresco)

9. 9

   Serve with crunchy bread or with crushed tortilla chips.