Chicken Tortilla Soup + #Healthy Solutions Spice Blends Giveaway!

Did you know?
The natural salt in food accounts for about 10 percent of total intake, on average according to the FDA.  The salt we add at the table or while cooking adds another 5 to 10 percent.  About 75 percent of our total salt intake comes from salt added to processed foods by manufacturers and salt that cooks add to foods at restaurants and fast food.

Healthy Solutions Spice Blends are made using only the highest quality spices and have no fillers or preservatives, no MSG, and are low in carbohydrates.  Most blends are made with no salt or sugar.
It's difficult to cook without salt!  Food needs salt to taste good!  But if you put together the right combination of spices, you add flavor and Healthy Solutions makes it easy!  There are so many delicious blends to choose from such as Hearty Beef Stew, Italian Meatballs, Perfect Steak, Ultimate Burger, Cajun Seafood, Shrimp Scampi and more!  The packages contain plenty of product and can be used for several meals.  Follow and 'Like' Healthy Solutions Spice Blends for more recipes for the Holidays and everyday meals.

I used the Authentic Chili/Tacos Spice Blend for my Chicken Tortilla Soup.  I have made several recipes using this blend since my family loves Mexican Food!  It's not overly spicy and gives any Mexican dish a great flavor.

Ingredients:
3 dried guajillo chiles, stemmed and seeded 2 large ripe tomatoes 1 clove garlic 2 boneless, skinless chicken breasts, cooked and shredded 2 Tbsp. Healthy Solutions Authentic Chili/Tacos Spice Blend 1 Tbsp. canola oil (plus 4 Tbsp. for frying tortilla strips) 1 cup onion, chopped 6 cups low sodium chicken stock 1 can low-sodium cream of chicken soup 1 cup half & half 1 10 oz. package frozen corn 1 small can chopped green chilies 1 can pinto beans, drained and rinsed 3 corn tortillas, divided
For Garnish: 1 ripe avocado, cubed or sliced Fresh cilantro Shredded Cheddar or Monterey Jack cheese Fried tortilla strips
Directions: Heat oven to 375 degrees.  Sprinkle chicken breasts with about 1 Tbsp. of Authentic Chili/Tacos Blend and a drizzle of olive oil.  Bake for 20 to 25 minutes or until cooked through.  Prepare soup base.
Set a skillet over medium heat.  Once it is hot, toast the chiles for about a minute per side.  In a medium saucepan, place the toasted guajillos, tomatoes and garlic clove and cover with water.  Place over medium high heat and bring to a boil.  Reduce heat and simmer until tomatoes are cooked and mushy and the guajillos have rehydrated and plumped up, about 15 minutes.
Place the guajillos, tomatoes, garlic, onion and 1 Tablespoon Authentic Chili/Tacos Blend, along with the simmering liquid.  Puree until completely smooth.   In a soup pot, heat 2 Tbsp. canola oil over medium high heat. Once hot, pout in the tomato puree.  Cook until slightly thickened and puree turns a deep red, about 10 minutes, stirring occasionally.
Add chicken stock, cream of chicken soup, half and half, corn, green chilies and beans.  Bring to a simmer.  Tear up one corn tortilla and add to soup.  Simmer to blend flavor, about 30 minutes.  Stir in shredded chicken.
For Tortilla Crisps:
Heat 4 Tbsp. oil in a small skillet.  Stack two corn tortillas and cut into thin strips.  Fry in hot oil until lightly brown and crisp, about 2 minutes.  Place on paper-towel lined plate and sprinkle lightly with salt and Authentic Chili/Tacos Blend
Garnish with chopped fresh cilantro, cheese of your choice and fresh avocado cubes or sliced.  Add a handful of tortilla strips.
Makes about 2 quarts.  Fry additional tortilla strips to garnish. Guajillo chiles can be found in most supermarkets in the Latin section.
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