This soup is light and hearty! With the addition of limes, fresh pablano peppers, diced avocado and freshly baked tortilla strips, your taste buds will virtually ask you to keep eating. Something this healthy, why not?
|1||large white onion|
|15||oz||corn kernels or 2 ears of corn cut from cob|
|1 1⁄4||lb||chicken tenders or chicken breast cut into tender sized pieces|
|15||oz||can diced tomatoes|
|15||oz||can pinto beans|
|8||fresh corn tortillas, white or yellow|
|1⁄2||c||diced fresh cilantro|
|3||fresh poblanos peppers|
Preheat oven to 375 degrees.
Place peeled sliced onion, garlic cloves, poblanos and jalapeno in food processor and pulse into well chopped/diced pieces. (Poblano seeds will not be extremely hot, so feel free to leave those in for flavor. Jalapeno is your choice, however, as the seeds will add more heat to your soup.) Add mixture to a large cooking pot and saute with 1T oil for 6 minutes. Add corn and saute additional minute.
Squeeze in juice of 2 limes, diced tomatoes, chicken stock and salt. Bring to boil, then reduce to simmer.
Add chicken tenders and simmer for 5-6 minutes. Remove tenders from the pot and shred the chicken with two forks, then return meat to pot.
Add pinto beans and simmer until ready to serve.
Tortilla Strips: Cut 8 tortillas into strips. Place strips on two baking sheets in a single layer. Spray with cooking spray and sprinkle with salt. Place on two middle racks of the oven. Bake for 10 minutes, then remove from oven. Shake pans and switch their positions in the oven and return to cook an additional 5 minutes. Remove from oven and let crisp on counter for 5 minutes.
Serve soup warm topped with yogurt, fresh cilantro, diced avocado and tortilla strips.