YOUR SOLIN GENERATED RECIPE
Shredded Chicken Tortilla Soup
Slow-simmered chicken and black beans in a zesty tomato broth, finished with a velvety swirl of Greek yogurt and crispy tortilla strips.
INGREDIENTS
0.25 lb chicken breast
0.25 medium yellow onion
1 clove garlic
0.25 large red bell pepper
0.25 cup black beans
0.25 cup frozen corn
2 oz canned diced tomatoes
1 cup chicken broth
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup plain Greek yogurt
0.25 whole avocado
0.25 cup tortilla strips
0.25 cup fresh cilantro
0.5 whole lime
PREPARATION
In a large pot, sauté the diced onion, garlic, and bell pepper over medium heat until fragrant and softened.
Pour in the chicken broth and diced tomatoes, then add the chicken breasts, black beans, corn, chili powder, cumin, and smoked paprika.
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes or until the chicken is fully cooked.
Transfer the chicken to a plate, shred it using two forks, and return the meat to the pot.
Stir in the Greek yogurt and fresh lime juice, whisking gently until the soup achieves a velvety, creamy consistency.
Season with sea salt and black pepper, then ladle into bowls and garnish with avocado, cilantro, and tortilla strips.