This post is sponsored by Foster Farms Simply Raised Chicken but the opinions are 100% mine.
With fall creeping in and the nights start to get colder and we can finally start pulling out some our favorite sweaters, I immediately begin to crave comfort food. The kind that you want to curl up with on the couch and reminds you of someone or something special.
For me I always immediately think of my grandmother’s chicken soup. It was made completely from scratch, including the broth, and simmered for hours on her stove. She made it whenever someone was sick, had a bad day, or just needed a little pick me up. It was the ultimate comfort food.
Today as I think of comfort food, it has a new meaning for me. Not only does it need to be comforting in terms of taste, but I also need to have comfort of mind knowing I am feeding my family something that not only tastes delicious but is also good for them. For me that means something that is made with real, whole foods that are healthy, local, and free of unnecessary chemicals and additives.
That’s why I am excited to team up with Foster Farms Simply Raised Chicken today to bring you my take on the new comfort food – one that is good for your mind and body. Foster Farms Simply Raised Chicken is free of antibiotics and has no added hormones or steroids. It is also fed a 100% vegetarian diet and is American Humane Certified. This makes it the perfect starter for my updated version of my grandmother’s traditional chicken soup.
This spicy Chicken Tortilla Soup with Fresh Corn takes a traditional chicken soup and kicks it up a notch with the addition of some Mexican flavors and lots of fresh ingredients – remember this is new comfort food – an updated, healthy version of a classic. It all starts with a base of poblano peppers, onions, and garlic. Then the chicken is poached in the broth and corn tortillas are added as a natural thickening agent. Then everything is blended to create the most delicious spicy broth.
After that – it’s really up to you. I like to add fresh corn and sometimes black beans. But you could add rice, pasta, or quinoa. Then you must reach for all the toppings you can find – avocado, queso fresco, cilantro, sour cream, baked tortilla chips – add it all on top and dive in.
Chicken Tortilla Soup with Fresh Corn
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- 1 tbsp. olive oil
- 1 U onion, diced
- 2 U poblano peppers, chopped
- 4 U garlic cloves, diced
- 1 tsp. cumin
- 1/2 tsp. oregano
- 1/2 tsp. pepper
- 1.5 lbs. boneless skinless chicken breast
- 5 cups chicken broth
- 10 oz. canned diced tomatoes
- 4 U corn tortillas, chopped
- 1/2 cup cilantro
- 3 U ears corn, cut off the cob
- 2 U limes
- Salt and pepper
Heat the olive oil over medium high heat. Add the onions, poblano peppers, garlic, cumin, oregano, and pepper. Cook for 6-8 minutes until onions and peppers begin to soften.
Add the chicken breast, chicken broth, diced tomatoes (undrained), and corn tortillas. Bring to a boil. Then turn down to a simmer and cover. Cook for 12-14 minutes, or until chicken is cooked through.
Carefully remove the chicken and set aside. Once cool, shred or chop.
Carefully pour everything into a blender. Add the cilantro. Blend until smooth.
Add the broth back to the pot. Add the corn and black beans if using. Cook for 6-8 minutes or until corn is soft.
Add the chicken and the juice of 2 limes. Taste and season with salt and pepper as needed.
Top with avocado, queso fresco, radishes, fresh cilantro, baked tortillas chips, sour cream, or Greek yogurt.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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