Smoke & Kale Tortilla Soup
All these snowy days just reminded us of how much we love soup. Here is a classic, easy-to-make soup with an OlyKraut twist! Always good to make sure you are getting your probiotics during the winter seasons when we are all stuck inside together.
1 lbs chicken breast
2 tbsp olive oil
2 garlic cloves
4 cups vegetable or chicken broth
14 oz can of diced fire-roasted tomatoes
15 oz can of black beans
1 tsp ground cumin
1/2 tsp chili powder
1 cup frozen corn
1/4 cup Smoke & Kale OlyKraut
1/4 cup grated cheese
In a dutch oven or skillet brown the chicken. Set aside. Veggie folks skip this step! Sauté onion in olive oil until translucent in the bottom of medium dutch oven or stockpot. Add garlic, broth, tomatoes, black beans, corn, cumin, and chili powder and stir. If using chicken put in your pot and let simmer for 15-20 minutes. When fully cooked shred chicken with a fork. Stir in 1/4 cup Smoke & Kale OlyKraut. Dish each bowl and top with freshly squeezed lemon, avocado, cilantro, cheese, and more Smoke & Kale!
Rather set it and forget it in the instapot? You can do that! Use the saute function to sauté onions in olive oil. Next add garlic, broth, tomatoes, black beans, cumin, and corn and set the instapot for 8 minutes high pressure. Let naturally release for at least 15 minutes. The chicken will easily shred with a fork. Stir in Smoke & Kale OlyKraut. Serve with all the same great toppings.