Who said comfort food can’t be healthy?
Yeah, I know I kicked off my series of “comfort” recipes with the quintessential butter-and-cheese-laden maceroni and cheese casserole.
But I think you all deserve a little bit of comfort everyday, not just on mac-and-cheesy days.
So I came up with this soup.
It’s full of nutrients, vitamins, lean protein, light chicken broth, warming spices.
Oh yeah, and it tastes like a fiesta!
This soup is so hearty and satisfying, it could be a meal on its own. But tonight, I decided to make some fun sides to accompany it.
|ohh… you look so golden brown and pretty|
|smashed! heh heh|
I fried some plantains in coconut oil. I also tossed some extra tortillas into the oil to make homemade tortilla chips. I cannot emphasize how much I love cooking with coconut oil, it adds such a rich, subtle sweetness to everything it touches. I served it all with my favorite Peach Mango Salsa and some fresh guacamole from the store.
|golden coins of deliciousness|
A healthy, delicious dinner that warms the soul. What more could a girl want?
|tostitos have nothing on these!|
Chicken Tortilla Soup
Makes 10 cups or 5 main-course servings (2 cups each)
1 tablespoon extra virgin olive oil
2½ cups chopped onion
2 tablespoons chopped garlic
2 (6-inch) corn tortillas, chopped
2 tablespoons tomato paste
4 teaspoons chili powder
dash of salt and pepper
6 cups reduced-sodium chicken broth
1 (15 oz) can diced tomatoes
1 (14 oz) can black beans, drained and rinsed
2 cups cooked chopped chicken (I usually use a rotisserie chicken for this)
Juice of 1 lime
Ingredients for Topping:
1¼ cups tortilla chips, crushed
1 avocado, sliced (optional)
In a large nonstick pot, add olive oil, onions and garlic. Sauté for 1 minute.
Add chopped tortillas, tomato paste, chili powder, salt and pepper.
Stir in chicken broth and tomatoes. Bring up to a boil, turn down heat and simmer for 15 minutes.
Add beans, chicken and fresh squeezed lime juice. Mix well. Cook 10 minutes more.
Top with desired toppings. Serve
Double Fried, Smashed Plantains
2 large plantains
1 cup of coconut oil
salt/sugar to taste
Put coconut oil in a small saucepan, and bring to 350 degrees fahrenheit.
Peel and slice your plantains into 1″ long pieces. Fry the slices in coconut oil for about 1-2 minutes until golden and drain on paper towels.
Smash each plantain with a cup (be careful not to smash too hard). Fry once more in the hot oil (you can let the temperature rise to 375 degrees now). Fry for about one more minute. Serve hot.