Ingredients
- 2 tablespoons olive oil
- 1 medium onion (180 grams - 6.3 ounces) peeled and trimmed
- 2 medium carrots (180 grams - 6.3 ounces) peeled and trimmed
- 2 medium Anaheim peppers (120 grams - 4.2 ounces) seeds and core removed
- 5 large cloves garlic (25 grams - 0.9 ounces) peeled
- 50 grams cilantro 1.8 ounces
- 3 tablespoons chili powder
- 1 teaspoon oregano
- 4 cups chicken stock
- 1 can whole tomatoes (400 grams - 14.1 ounces)
- 1/4 cup pickled jalapeños (40 grams - 1.4 ounces)
- 6 small chicken tenders (454 grams - 1 pound)
- 1 cup tortilla chips (60 grams - 2.1 ounces) plus more for garnish
- 1/4 cup ORGANIC MISO WHITE
- 1 avocado
- 1 lime
Nutrition Facts
Calories・566kcalCarbohydrates・55gProtein・30gFat・28gSaturated Fat・4gPolyunsaturated Fat・7gMonounsaturated Fat・14gTrans Fat・0.03gCholesterol・55mgSodium・1679mgPotassium・1430mgFiber・13gSugar・12gVitamin A・8119IUVitamin C・33mgCalcium・156mgIron・5mg
Instructions
- Add 2 tablespoons olive oil to a large pot. Dice 1 medium onion,2 medium carrots, and 2 medium Anaheim peppers into 1/2-inch pieces and add to the pot. Mince 5 large cloves garlic cloves and add to the pot. Separate 50 grams cilantro into leaves and stems; reserve the leaves for garnish. Mince the stems and add to the pot.
- Set the pot over medium heat and sauté until the vegetables soften and brown at the edges.
- Add 3 tablespoons chili powder and 1 teaspoon oregano, and cook, stirring, until fragrant.
- Add 4 cups chicken stock and 1 can whole tomatoes, crushing them into the pot. Stir in 1/4 cup pickled jalapeños (to taste) and add 6 small chicken tenders. Bring to a simmer and cook for 10 minutes.
- Use tongs to remove the chicken. Shred with two forks, discarding any fat or gristle.
- Crush 1 cup tortilla chips into fine crumbs.
- Return the shredded chicken to the soup along with the crushed tortilla chips and 1/4 cup ORGANIC MISO WHITE. Simmer another 10 to 15 minutes, until the chips and miso dissolve and the soup thickens.
- Taste and adjust seasoning with salt and additional pickled jalapeños or hot sauce.
- Dice 1 avocado and cut 1 lime into wedges. Serve the soup with the avocado, lime wedges, chopped cilantro leaves, and extra tortilla chips on the side.
