Well, at least for today in Atlanta. Yesterday was the coldest day of the year, and I’m loving it! Time for more soup! I made this Chicken (not tortilla) Soup from leftover pulled chicken, which you can easily make, or use a rotisserie chicken if you don’t have the time.
Here is what you need:
- 4 skinless, boneless chicken breasts or rotissie or whole chicken cooked
- 2 tsp minced garlic
- 1 tsp ground cumin
- 1/2 tsp celtic sea salt (if you use low sodium chicken broth. otherwise might need 2 tsp)
- 1 large box chicken broth or bone broth (Pacific)
- 1 large chopped onion or onion powder
- 1 teaspoon chili powder
- 2 lemons (or about 3-4 tbsp lemon juice)
- 2 cups chunky salsa
- lots of fresh cilantro (we use about 1/2 cup or more!)
- 1 can black bean (strained) and 1 can of corn, if desired
- 1-2 tbsp of avocado oil
- blue corn tortilla chips, cheese, and sour cream for optional garnishes
Start by setting up your crockpot in the morning on low. Put in 4 large chicken breasts (you could also add extra chicken to use for tacos another night), a can of chicken broth, and 1 cup salsa. Let cook about 6 hours or until you can tear the meat apart with a fork. Be sure not to overcook it since it’s going to be simmer in the soup for a bit. Once the meat is done, use fork and knife to shred.
In a large soup bowl, add chicken broth, finely chopped cilantro, chopped onion, a can of diced tomatoes, 2 more cups of salsa, celtic sea salt, garlic, cumin, chili powder and lemon juice. You could also add black beans and corn if desired. Trader Joe’s has a great ‘roasted corn’ in the frozen section that looks like it came fresh off the grill. Then add the chicken, cook on low for about 30 minutes, and let the flavors soak in. Garnish with blue corn tortilla chips, cheese, and sour cream, if you prefer, and enjoy!