My good friend Melanie sent me this one a while ago. I finally got around to making it and it was great. The kids were lukewarm about it – but still . . . they ate it. A few notes: it’s a nice light meal if that’s what you’re after. Otherwise, make some quesadillas or nachos for a second course. Be sure to use corn tortillas (not flour) – they are found in the refrigerated section typically near the humus. I got mine at Whole Foods. Increase spices if you enjoy more heat.
Ingredients:
1 T. olive oil
1 yellow onion, diced
1 carrot, sliced
1 bell pepper, diced
4 cloves garlic, minced
2 t. each: cumin, oregano and chili powder
2 jalapeños, diced (optional)
1/8 t. salt
1-14oz. can diced tomatoes
1/4 c. tomato paste
5 c. chicken broth
1 T. lime juice (approx. 1 lime)
6 to 8 corn (not flour) tortillas cut into small squares
1 can chickpeas
2 or 3 cooked chicken breasts, cubed
Warm olive oil in a large pot over medium heat and add the onion – cook for two minutes. Then add carrot and pepper and continue to cook for three more minutes. Add garlic, spices, jalapeños (if using) and salt and cook for another 30 seconds or so. Then add tomatoes and tomato paste and mix well. Pour in broth and bring to a simmer. Then add lime juice and tortillas and continue to simmer for a further 10 to 15 minutes (until tortillas become mushy).
Allow to cool down a bit before blending smooth with an immersion blender or in batches using a regular blender. Return soup to pot and add cubed chicken. Garnish each serving with a handful of chickpeas on top.
Feel free to include additional garnishes before serving such as: shredded cheese, avocado slices, coriander, and/or crumbled nacho chips.