In the last three days it has really started to feel like winter here in California. We've finally gotten some rain and the sky has that ominous winter glow. Perfect weather for soup and Pintrest! Today I decided that I really felt like Chicken Tortilla Soup. I didn't have a recipe handy and I was already at the grocery store so I grabbed a few things and away I went.
The Basics:
Chicken Broth, Quinoa, Black Beans, Light Sour Cream, Medium Salsa, Avocado
The Soup:
1. Bring 1 1/2 boxes of chicken broth to a boil in a large saucepan.
2. Add 1 can of black beans and allow to simmer.
3. In a separate small saucepan cook about 1/2 cup of Quinoa in chicken broth. When cooked add into the chicken broth and black beans.
4. In a large saucepan combine 4 boneless skinless chicken breasts and one large can of medium salsa. Bring to a boil and allow to cook at a slow boil for about 10-15 minutes or until the chicken is cooked thoroughly.
5. Remove the chicken from the salsa, shred and add to the broth, beans and Quinoa
6. Add the left over salsa from the chicken to the soup
Simmer and Serve
Garnish:
Fresh diced avocado, a dollop of light sour cream, crumbled tortiall chips and hot sauce to taste
*While I didn't have any on hand, in the future I think some fresh cilantro would add nice flavoring as well.
