September Meals - Lacey 2

CAFE RIO TORTILLA SOUP

INGREDIENTS:
1 onion, diced
1 Tbsp. vegetable oil
1/2 tsp cumin
1/2 tsp. chili powder
4 c. chicken broth
3 Tbsp. fresh cilantro - finely chopped
juice of 1/2 lime
pepper, to taste
1 can pinto beans - drained and rinsed
2-3 boneless skinless chicken breasts
2 Tbsp. taco seasoning
1 Tbsp. paprika
vegetable oil (to taste)
avocado - diced
2 c. cheese - shredded
tortilla strips
cilantro (for garnish)
lime wedges (for garnish)

Instructions:
In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, and chili powder and saute an additional minute or two.
Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cilantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred. Can add chicken directly to crock pot without grilling.
In individual bowls layer chicken, diced avocado, and cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.
Freezer Instructions:
Place all ingredients in freezer safe container except garnish. Freeze flat. Once thawed add to crock pot and cook 4 - 6 hours low. If you cook the meal and then freeze it, thaw and then heat to serve.