Chicken Tortilla Soup with Rainbow Chard, Avocado & Cilantro

Chicken Tortilla Soup with Rainbow Chard, Avocado & Cilantro might be just the soup you are searching for. Watching your figure? This gluten free and dairy free recipe has 547 calories, 39g of protein, and 19g of fat per serving. This recipe serves 2 and costs $3.0 per serving. From preparation to the plate, this recipe takes approximately 30 minutes. 5573 people found this recipe to be tasty and satisfying. It is perfect for Autumn. This recipe from Blue Apron requires lime, skinless boneless chicken breasts, chard, and corn tortillas. With a spoonacular score of 99%, this dish is excellent. Raw Beet Noodle and Rainbow Chard Salad with Avocado-Ranch Dressing, White Bean & Rainbow Chard Soup, and Tortilla Soup With Chicken and Avocado are very similar to this recipe.

Servings: 2

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1Prepare the ingredients:Preheat the oven to 450F. Wash and dry the fresh produce. Stack the tortillas; cut in half, then into -inch-wide strips. Peel and small dice the onion. Separate the chard leaves from the stems; thinly slice the stems and roughly chop the leaves. Drain and rinse the beans. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Pit, peel and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning. Thinly slice the cilantro leaves and stems.2Cook & shred the chicken:Pat the chicken dry with paper towels; season on both sides with salt, pepper and of the spice blend. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate or cutting board to cool slightly, leaving any browned bits (or fond) in the pan. When cool enough to handle, using 2 forks, shred the cooked chicken into bite-sized pieces.3Bake the tortilla strips:While the chicken cooks, place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer and bake 12 to 14 minutes, or until golden brown and crispy. Remove from the oven; transfer to a paper towel-lined plate. Immediately season with salt.4Start the soup:While the tortilla strips bake, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the onion and chard stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.5Finish the soup:Add the remaining spice blend to the pan. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the chard leaves, beans and 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium. Simmer, stirring occasionally, 4 to 6 minutes, or until slightly thickened. Stir in the shredded chicken; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Turn off the heat. Stir in the lime zest and the juice of the remaining lime wedges; season with salt and pepper to taste.6Serve your dish:Divide the finished soup between 2 bowls. Top with the avocado and baked tortilla strips. Garnish with the cilantro. Enjoy! 1Prepare the ingredients:Preheat the oven to 450F. Wash and dry the fresh produce. Stack the tortillas; cut in half, then into -inch-wide strips. Peel and small dice the onion. Separate the chard leaves from the stems; thinly slice the stems and roughly chop the leaves. Drain and rinse the beans. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Pit, peel and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning. Thinly slice the cilantro leaves and stems.2Cook & shred the chicken:Pat the chicken dry with paper towels; season on both sides with salt, pepper and of the spice blend. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate or cutting board to cool slightly, leaving any browned bits (or fond) in the pan. When cool enough to handle, using 2 forks, shred the cooked chicken into bite-sized pieces.3Bake the tortilla strips:While the chicken cooks, place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer and bake 12 to 14 minutes, or until golden brown and crispy. Remove from the oven; transfer to a paper towel-lined plate. Immediately season with salt.4Start the soup:While the tortilla strips bake, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the onion and chard stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.5Finish the soup:Add the remaining spice blend to the pan. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the chard leaves, beans and 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium. Simmer, stirring occasionally, 4 to 6 minutes, or until slightly thickened. Stir in the shredded chicken; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Turn off the heat. Stir in the lime zest and the juice of the remaining lime wedges; season with salt and pepper to taste.6Serve your dish:Divide the finished soup between 2 bowls. Top with the avocado and baked tortilla strips. Garnish with the cilantro. Enjoy!

 

Step by step:

1. 1Prepare the ingredients:Preheat the oven to 450F. Wash and dry the fresh produce. Stack the tortillas; cut in half, then into -inch-wide strips. Peel and small dice the onion. Separate the chard leaves from the stems; thinly slice the stems and roughly chop the leaves.

2. Drain and rinse the beans. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Pit, peel and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning. Thinly slice the cilantro leaves and stems.2Cook & shred the chicken:Pat the chicken dry with paper towels; season on both sides with salt, pepper and of the spice blend. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot.

3. Add the seasoned chicken and cook 3 to 4 minutes per side, or until browned and cooked through.

4. Transfer to a plate or cutting board to cool slightly, leaving any browned bits (or fond) in the pan. When cool enough to handle, using 2 forks, shred the cooked chicken into bite-sized pieces.3

5. Bake the tortilla strips:While the chicken cooks, place the tortilla strips on a sheet pan.

6. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer and bake 12 to 14 minutes, or until golden brown and crispy.

7. Remove from the oven; transfer to a paper towel-lined plate. Immediately season with salt.4Start the soup:While the tortilla strips bake, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot.

Add the onion and chard stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.5Finish the soup

1. Add the remaining spice blend to the pan. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant.

2. Add the chard leaves, beans and 3 cups of water; season with salt and pepper.

3. Heat to boiling on high. Once boiling, reduce the heat to medium. Simmer, stirring occasionally, 4 to 6 minutes, or until slightly thickened. Stir in the shredded chicken; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Turn off the heat. Stir in the lime zest and the juice of the remaining lime wedges; season with salt and pepper to taste.6

4. Serve your dish:Divide the finished soup between 2 bowls. Top with the avocado and baked tortilla strips.

5. Garnish with the cilantro. Enjoy! 1Prepare the ingredients:Preheat the oven to 450F. Wash and dry the fresh produce. Stack the tortillas; cut in half, then into -inch-wide strips. Peel and small dice the onion. Separate the chard leaves from the stems; thinly slice the stems and roughly chop the leaves.

6. Drain and rinse the beans. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Pit, peel and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning. Thinly slice the cilantro leaves and stems.2Cook & shred the chicken:Pat the chicken dry with paper towels; season on both sides with salt, pepper and of the spice blend. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot.

7. Add the seasoned chicken and cook 3 to 4 minutes per side, or until browned and cooked through.

8. Transfer to a plate or cutting board to cool slightly, leaving any browned bits (or fond) in the pan. When cool enough to handle, using 2 forks, shred the cooked chicken into bite-sized pieces.3

9. Bake the tortilla strips:While the chicken cooks, place the tortilla strips on a sheet pan.

10. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer and bake 12 to 14 minutes, or until golden brown and crispy.

11. Remove from the oven; transfer to a paper towel-lined plate. Immediately season with salt.4Start the soup:While the tortilla strips bake, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot.

12. Add the remaining spice blend to the pan. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant.

13. Add the chard leaves, beans and 3 cups of water; season with salt and pepper.

14. Heat to boiling on high. Once boiling, reduce the heat to medium. Simmer, stirring occasionally, 4 to 6 minutes, or until slightly thickened. Stir in the shredded chicken; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Turn off the heat. Stir in the lime zest and the juice of the remaining lime wedges; season with salt and pepper to taste.6

15. Serve your dish:Divide the finished soup between 2 bowls. Top with the avocado and baked tortilla strips.

16. Garnish with the cilantro. Enjoy!

Nutrition Information:

covered percent of daily need