Chicken Tortilla Soup with Rainbow Chard, Avocado & Cilantro

Directions

1. 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.
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   Add the remaining spice blend to the pan. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant.
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   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.
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   Add the chard leaves, beans and 3 cups of water; season with salt and pepper.
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   Add the seasoned chicken and cook 3 to 4 minutes per side, or until browned and cooked through.
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   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
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   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
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   Serve your dish:Divide the finished soup between 2 bowls. Top with the avocado and baked tortilla strips.
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   Bake the tortilla strips:While the chicken cooks, place the tortilla strips on a sheet pan.
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    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.
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    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.
12. 12
    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.
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    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.
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    Add the seasoned chicken and cook 3 to 4 minutes per side, or until browned and cooked through.
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    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
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    Bake the tortilla strips:While the chicken cooks, place the tortilla strips on a sheet pan.
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    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.
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    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.
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    Add the remaining spice blend to the pan. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant.
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    Add the chard leaves, beans and 3 cups of water; season with salt and pepper.
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    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
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    Serve your dish:Divide the finished soup between 2 bowls. Top with the avocado and baked tortilla strips.
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    Garnish with the cilantro. Enjoy!