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Classic Tortilla Soup
What’s all this talk about pumpkin spice?? It’s finally Fall and with a slight “cool” front moving into Louisiana this weekend we figured it’s time for a savory soup recipe to make an appearance. There’s nothing quite like the first soup of the season! Best part of all is that you can just throw it all in a pot and it’ll be done in less than an hour!
2 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 jalapeno, seeds removed, minced
4 cloves garlic, minced
3 c. shredded cooked chicken
1 1/2 c. corn kernals
Freshly ground black pepper
1 tbsp. chili powder
2 tsp. dried oregano
2 tsp. ground cumin
1 (28-oz.) can diced fire-roasted tomatoes
4 c. low-sodium chicken broth
1 bay leaf
Juice of 1 lime
4 small corn tortillas, sliced into thin strips
Vegetable oil, for frying
Freshly chopped cilantro
- In a large pot over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add jalapeño and garlic and cook until fragrant, about 1 minute more. Stir in chicken and season with salt, pepper, chili powder, oregano, and cumin and stir to coat.
- Add tomatoes and chicken broth. Stir soup to combine, add corn, lime juice, and bay leaf and bring to a boil. Reduce to a simmer and let simmer until slightly reduced, about 15 minutes.
- While soup is simmering, make crispy tortilla strips: In a large skillet over medium heat, heat a 1/8“ layer of oil. Once shimmering, add tortilla strips and cook, in batches, until golden and crisp, 2-3 minutes. Transfer to a paper towel-lined plate and immediately season with salt.
- Remove bay leaf, and serve soup with crispy tortilla strips, avocado, cheddar, and cilantro.
You can find the whole recipe here: