Spicy Chicken Tortilla Soup with McEvoy Ranch Jalapeño Olive Oil

McEvoy Ranch Olive Oil is a must to have in your home. It is delicious and incredibly nourishing for the body. They take meticulous care to grow and press their olives which lends their oil to have such high polyphenols. Polyphenols are health promoting antioxidants that bind to free radicals and decrease inflammation in the body. Learn more about the estate grown 3rd generation olive oil here.

Ingredients:

4 tbs #McEvoyRanch #Jalapeñooliveoil

1 small red or yellow onion

3-4 crushed garlic cloves

2 tbs oregano

3 tbs taco seasoning

1 tbs paprika

3 tbs tomato paste

2-3 tsp salt to taste

2 tsp pepper

1 can organic crushed tomatoes (fire roasted preferred)

3 Tbs spicy Hatch green chilies (optional)

1 can 14-15oz organic black beans

1 can 14-15oz organic corn

3 cups chicken or beef broth (my preference is beef broth)

1 pound of pasture raised organic chicken breast

3 Limes

1/3 cup organic/grass-fed plain greek yogurt (optional)

1/2 cup chopped cilantro and more for garnish

3-5 organic corn tortillas

1/4 cup cotija cheese or feta style cheese (optional)

1 avocado

Instructions:

Preheat oven to 350.

Prepare the chicken by rinsing it with water and patting dry with paper towel. Squeeze 1 lime on both sides of the chicken and coat with salt, taco seasoning, paprika, and pepper. Let it marinate for 10 minutes.

Next heat the pan on medium/high, add #McEvoyRanch #Jalapeñooliveoil, chopped onion, garlic and sauté for 3-4 minutes. Add in tomato paste, oregano, salt, pepper, and stir for 2-3 minutes. Push the onion to the side and sear the chicken on both sides for 1 minute. Add in the corn, drained beans, tomatoes and broth. Let this cook and come to boil for 5 minutes. Reduce heat to low and cover, let the chicken cook for 30 minutes.

While the soup is simmering take 3-5 tortillas and drizzle #McEvoRanch #Jalapeñooliveoil on both sides and lime juice of one lime. Stack the tortillas and cut into 5-6 strips. Place them on a baking sheet and sprinkle with crunchy Maldon salt. Bake for 8 minutes then finish on broil for 2 minutes.

Next take out the chicken and shred/pull apart with two forks and then place the chicken back in the broth. If choosing to use greek yogurt do this now while also adding in 1 cup of cilantro.

When the soup is ready, serve in a bowl with a little avocado, extra cilantro, cheddar cheese and crunchy tortilla strips. For an extra delicious spice drizzle on #McEvoyRanch #jalapeñooliveoil.

Be well and #benourished!