Foto: Half Baked Harvest
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion (diced)
- salt and pepper (to taste)
- 4 cloves garlic (minced or grated)
- 4 cups chicken or veggie broth
- 3 cups red enchilada sauce (homemade or store-bought)
- 1 ounce can fire roasted tomatoes (15)
- 1 - 1 1/2 pounds boneless (skinless chicken breast tenders)
- 2 cups cooked black beans (rinsed + drained if using canned)
- 8 ounces cheese tortellini
- 1 cup sharp cheddar cheese (shredded + more for topping)
- juice from 2 limes
- sliced limes (diced avocado and fresh cilantro, for serving)
- 8 corn tortillas (sliced into strips)
- 1 tablespoon olive oil
- zest of 1 lime
- a good amount of kosher salt
Steps
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To make the tortilla strips, preheat the oven to 375 degrees F. Add the corn tortilla strips to a lightly greased baking sheet. Add the olive oil, lime zest and a good amount of salt. Toss well. Bake for 15-20 minutes, stirring every 10 minutes to ensure even cooking.
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Heat a large, heavy bottomed soup pot over medium heat. Add the olive oil and once hot, add the onion. Season with salt and pepper. Cook, stirring occasionally until soft, about 10 minutes. Add the garlic and cook another 2 minutes. Slowly pour in the enchilada sauce, chicken broth and tomatoes. Bring the soup to a boil and add the chicken, cover and simmer for 15-20 minutes or until the chicken is cooked through and easily shreddable.
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Shred the chicken (I find it easiest to remove the chicken and place on a plate, allow it to cool slightly and then shred with your hands or two forks). Stir the black beans and cheese tortellini into the pot, cover the pot and cook for about 5 minutes or until the tortellini is al dente. Stir in the cheddar cheese and lime juice. Simmer until the cheese is melted and/or you are ready to serve.
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To serve, add a few tortilla strips and a handful of cheese to the soup. Divide the soup among bowls. Top with more tortilla strips, cheese, fresh cilantro and limes. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (18% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 2 tablespoons | - | - |
| sweet onion | 1 | - | - |
| salt and pepper | - | - | - |
| garlic | 4 cloves | - | - |
| chicken or veggie broth | 4 cups | - | - |
| red enchilada sauce | 3 cups | Rp 20.000/100g | Rp 60.000 |
| can fire roasted tomatoes | 1 ounce | Rp 12.000/kg | Rp 1.200 |
| - 1 1/2 pounds boneless | 1 | - | - |
| cooked black beans | 2 cups | - | - |
| cheese tortellini | 8 ounces | - | - |
| sharp cheddar cheese | 1 cup | Rp 30.000/170g | Rp 41.824 |
| juice from 2 limes | 2 l | - | - |
| sliced limes | - | - | - |
| corn tortillas | 8 | - | - |
| olive oil | 1 tablespoon | - | - |
| zest of 1 lime | 1 l | - | - |
| a good amount of kosher salt | - | - | - |
*Estimated market prices, may vary by region
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