From Miraval’s Mindful Eating Cookbook, this dish is so jam packed with Tucson’s traditional flavors, you will taste Miraval in your kitchen.
SOUTHWESTERN CHICKEN TORTILLA SOUP
MAKES 1 QUART; SERVING SIZE: 1 CUP
- ¼ tsp. Miraval Oil Blend (page 19) or canola oil
- ¼ c. chopped carrot
- ¼ c. chopped celery
- ¼ c. chopped red onion
- ¼ c. chopped Roasted Red Bell Pepper (page 18)
- 2 Tbsp. chopped roasted poblano chili pepper or canned poblano pepper
- 1½ tsp. minced garlic
- ½ c. chopped seeded tomato
- 1 tsp. ground cumin
- 1 tsp. chili powder
- ½ tsp. dried oregano
- ½ tsp. dried thyme
- ½ tsp. paprika
- ½ tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- Pinch cayenne pepper
- 1 qt. Chicken Stock (page 20) or canned low-sodium chicken broth
- 1 c. chopped, roasted, or grilled chicken breast
- 4 tsp. chopped avocado, garnish
- 4 tsp. chopped fresh cilantro, garnish
- 4 tsp. grated pepper jack or Cotija cheese, garnish
- 4 lime wedges, garnish
- 12 Toasted Tortilla Chips, garnish
HEAT a medium pot over medium high heat. Add the oil and when hot, add the carrot, celery, onion, bell pepper, poblano pepper, and garlic; cook, stirring, until soft, 3 minutes. Add the tomato, cumin, chili powder, oregano, thyme, paprika, salt, black pepper, and cayenne; cook, stirring, for 1 minute. Add the stock and chicken, stir well, and bring to a boil.
REDUCE the heat and cook until the carrots are tender and the flavors have married, 10 minutes.
TO serve, ladle a half cup of the soup into each of four bowls. Garnish each serving with the avocado, cilantro, cheese, lime wedges, and 3 tortilla chips. Serve immediately.
CALORIES: 200; TOTAL FAT: 8 G; CARBOHYDRATE: 12 G; DIETARY FIBER: 1 G; PROTEIN: 21 G
