Sopa de Tortilla con Pollo (¡Repleta de Verduras!)

Ingredientes

• 1 tbsp extra virgin olive oil
• 1 medium onion, diced
• 1 red bell pepper, chopped
• 2 medium carrots, diced
• 5 cloves garlic, minced
• 1 tbsp mild chili powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp kosher salt + freshly ground black pepper
• 1 1/2 cups frozen or canned corn
• 1 cup mild chunky salsa
• 1 15oz can black beans, drained and rinsed
• 2 5oz cans diced green chiles
• 1 lb chicken breast (2 medium-sized breasts)*
• 4 cups chicken or vegetable broth
• 1/2 cup shredded sharp cheddar cheese
• 4 oz cream cheese

Preparación

1. 1

   Set out cream cheese to come to room temperature. Warm olive oil in a large pot (I use my Dutch oven) over medium heat. Once hot, add onion, pepper, and carrot and cook for 5 minutes. Add garlic, chili powder, cumin, smoked paprika, oregano, salt and pepper and cook 1 more minute.

2. 2

   Add corn, salsa, beans, chiles, chicken, and broth. Bring to a gentle boil then reduce heat to low and simmer (covered) for 25 minutes, or until chicken is cooked (internal chicken temp should be 165F). Remove from heat.

3. 3

   Transfer the chicken to a shallow bowl to let it cool down a bit. Use two forks (or your hands) to shred it. Return to pot.

4. 4

   Stir in shredded cheese and cream cheese (cream cheese will take a bit longer to stir into soup). The soup will get thicker as it sits. Serve garnished with tortilla chips, cilantro and avocado if you fancy!