Deconstructed Chicken Tortilla Soup
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Deconstructed Chicken Tortilla Soup

This deconstructed dish really brings out the flavor of the soup, accentuating the chicken breast. Best if served over rice and tortilla chips.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Entree
Servings: 8
Author: Lisa Douglas

Ingredients

  • 2 cups water
  • 4 Roma tomatoes
  • 10 baby carrots
  • 1/2 onion
  • 1/2 red bell pepper
  • 4 oz pepper jack cheese
  • 4 sprigs fresh cilantro
  • 2 teaspoons no-salt seasoning
  • 1 tbsp minced garlic
  • 1/2 can of black beans
  • 1/2 can diced tomatoes with chilis
  • 1 cup frozen corn
  • fresh ground sea salt and pepper to taste
  • 8 boneless skinless chicken breasts
  • 1 avocado optional

Instructions

  • Preheat oven to 400 degrees.
  • Season chicken generously in a sprayed 9x13 baking dish.
  • Cook for 30-45 minutes, until chicken reaches 165 degrees.
  • Once chicken is finished, place all ingredients (except for chicken and avocado) into the Blendtec blender, in order listed, and secure lid.
  • Select "Soups" or "Hot soup" button. (If you don't have a "Soups" or "Hot Soup" cycle/button, blend at high speed for 90-180 seconds, blending longer for hotter soup.)
  • Plate your chicken onto the dinner plate and ladle the soup mixture over top each chicken breast.
  • Garnish with some leftover fresh cilantro and slices of avocado