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How to Buy a Thanksgiving Turkey

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This month, millions of us will find ourselves standing, dazed and confused, at butcher shops, supermarkets, hoity-toity gourmet stores, and farmers markets, wondering how to buy a Thanksgiving turkey. Once again we’ll be confronted, as we are each November, with every conceivable type of turkey, each labeled with terms that may seem straightforward but in fact don’t always mean what you’d think. Fresh. Frozen. Free-range. Organic. Kosher. Natural. Heritage. Self-basting. Wild. With such a litany of ill-defined and largely unregulated information bombarding us, the task of choosing a bird for that holiest of holy food days can range from haphazard to hand-wringing. So I decided to find out once and for all what these darn terms mean and which ones will cause spontaneous choruses of “We’re having Thanksgiving at your house again next year!” from your guests.

Natural

“Natural” is a very loosely regulated term for a bird that, technically, contains no “artificial ingredients” or “added color.” This doesn’t mean, however, that the turkey hasn’t been treated with antibiotics. Though the term may seem reassuring, legally, this term doesn’t mean much of anything. [Editor’s Note: Sigh.] Buyer beware.

Organic

A turkey that’s labeled “organic” has been certified by a USDA-accredited certifying agency. Very official sounding, right? The term assures that the bird wasn’t treated with antibiotics or raised on a diet containing genetically modified organisms (GMOs). It also assures that the price will be several dollars more a pound than that of most processed birds, though in my experience it’s usually worth it.

Frozen

A frozen bird is, by law, one that’s stored below 0°F. That’s right. Not the temperature associated with freezing, but well below that. (You’ll find more harrumphing about this below under “Fresh.”) Bear in mind that thawing a “frozen” bird takes some planning. Working backward from Thanksgiving, allow one day in the refrigerator for every four to five pounds of turkey. That means a 16-pound turkey will require four or so days to thaw completely. If you find that you still have a frozen bird-cicle come Thanksgiving morn, no need to call for takeout. Just rely on the fast-working water bath trick. The USDA also offers suggestions for microwave defrosting, but unless you have a nuke box the size of a Fiat 500L, stick with the fridge method. And never, ever refreeze a thawed turkey.

Not Previously Frozen

Technically, any turkey that’s been held between 26°F and 0°F can be labeled “not previously frozen.” I don’t know about you, but my Portuguese ass would be more than frozen at 0°F. What do the folks over at the USDA think these turkeys have running through their not-previously-frozen veins? Plutonium?

Fresh

The simple word “fresh” takes on a complex definition in terms of turkeys. According to the USDA, a fresh turkey is one that’s never been kept below 26°F. I’m not the only one to find this definition evasive. So does Todd Wickstrom, who cofounded Heritage Foods USA as a way of preserving and promoting heirloom foods in America. “Most [Broad-Breasted White, the bird most commonly found in grocers’ freezers] Thanksgiving birds are processed in September and October but are still labeled ‘fresh’ in November, which means they’ve been kept just above 26°F for months,” says Wickstrom. Hmmm. Makes you wonder how “fresh” the turkeys at your local supermarket truly are. Conversely, when most heritage or free-range turkey purveyors use the term “fresh,” they’re referring to a bird that’s been processed within days of your buying it.

Basted or Self-Basting Turkeys

These birds—many whose labels you’d recognize, though we’re not going to name names (okay, fine, I’ll just say say what you’re already thinking, which is Butterball)—have been injected with a solution containing butter or other edible fats, broth, water, spices, flavor enhancers, and/or the vaguely described “other approved substances.” The resulting texture can often be mushy. And the taste? I don’t know about you, but I was raised to not say anything if I can’t say something nice.)

Kosher

A kosher bird is one that’s been processed according to kosher laws under rabbinical supervision. The turkey is first soaked in water for half an hour and then packed in kosher salt and set aside to allow the blood to drain. Then it’s rinsed and rinsed and rinsed to remove all trace of salt. Okay, almost all trace of salt.

Wild

If pulling buckshot from your dinner is your style, then sure, go for a wild turkey. Just be warned that it’s going to be smaller, gamier, drier, and quite probably tougher than what you’re accustomed to eating.

Free-Range

A turkey labeled “free-range” has had access to the outdoors. This may summon bucolic visions of rolling hills and pastures, but hold on. Legally, this term doesn’t mean its living conditions weren’t deplorable. It simply means the bird had an egress. To put this in context, many industrial facilities jam tens of thousands of birds together with a single small door to the outside, which is detrimental not only to the birds’ health, often requiring the need for antibiotics, but also to the quality of their shapely legs and luscious breasts. And just because a bird has access to the outside doesn’t mean it will take it. According to Wickstrom, turkeys tend to stay inside if given a choice, regardless of the conditions. You’d never guess that from the term “free-range,” though, would you?

Pasture-Raised

A pasture-raised turkey is reared in pastures at least part of the time, which gives it free reign to amble as it pleases and to rummage for grubs and bugs and other real nourishment that God intended these odd-shaped fowl to nibble all day as opposed to GMO-tainted grains. Turkeys allowed to roam freely and forage for food are healthier and happier (okay, so I’m playing turkey whisperer here, but it’s true) and, as a result, better-tasting. Period.

This is the type of turkey Dave Zier, owner of Zier’s Prime Meats & Poultry in Wilmette, Illinois, sells most often during the holidays. One of the local farmers they’ve chosen to do business with is particularly careful in how he treats his pasture-raised birds—so careful he even goes so far as to slowly walk them a mile and a half to slaughter, a process that’s less stressful on the bird than typical practices and, consequently, turns out a far more tender, tastier turkey. Not all “pasture-raised” birds lead such an idyllic existence. But chances are good their life wasn’t terrible.

Heritage

Heritage turkeys are the Rolls-Royce of gobblers and my pick for best bird. Once teetering on the edge of extinction, these birds are descendants of the first domesticated turkeys in this country, says Wickstrom. While he notes they have excellent genes, he’s emphatic in his belief that the conditions under which a turkey is raised are as important as pedigree. That’s why heritage birds tend to be pastured-raised. Perhaps just as important is the fact that they’re allowed 26 to 28 weeks to mature, twice as long as it takes factory-farmed birds to reach the same size. All this genetic preservation and pampering assures a deeper, more intense, more distinctive flavor and a firmer texture compared to industrial-grown, chemical-tasting, self-basting birds. “Heritage turkeys are delicious,” says Zier. “They’re like a wild turkey, but not gamey or dry. We have more and more people asking for them every Thanksgiving.”

At up to $10 a pound, heritage turkeys trump the industrially raised Broad-Breasted White variety not just in taste but in price. If you’re a turkey connoisseur and can swing the cost, it’s worth it. White-meat lovers take note: Heritage birds don’t have the generously endowed breasts that supermarkets turkeys do (which, by the way, is waaaay out of proportion to reality—yet another example of our culture’s obsession with big breasts). Granted, you’ll have less white meat, but it’ll be better-tasting white meat. Just eat more mashed potatoes.

A Few More Words On What Size Bird To Buy

Most food folks suggest allowing about a pound of turkey per person and a pound and a half if you have hearty eaters, although Zier advises a whopping two pounds. “If you want leftovers, that is,” he adds. Should that mathematical turn of events mean you’d end up cramming a 24-pounder into your oven, consider instead buying a couple of 12-pounders and roasting them side by side. (Trust us. They’ll cook more evenly. Here’s what else we have to say on the topic.) No matter the size of your bird, bear in mind that those pop-up timers often found on industrially processed turkeys are notoriously unreliable. Not only do they pierce the skin and let flavorful juices escape, but they can malfunction, leaving you to carve an under- or overcooked bird.

A Note on Growth Hormones

Growth hormones occur naturally in all animals. You’ll often see the phrase “no additional hormones” on labels. But, as pointed out by turkey farmer Thomas Kauffman of Ho-Ka Turkey Farms, the use of growth hormones in all turkeys has been illegal since the 1950s. So although it may seem a persuasive selling point when you see it on labels, it’s actually a blanket policy for all turkeys. Stating a non-growth hormone policy sorta implies other producers use them and is a sorta misleading, backhanded marketing tactic.

Got other questions? Relax. We’ve got answers in our Thanksgiving Disasters Averted slideshow. Originally published November 8, 2009.

David Leite's signature

Sources For The Bird

All of these resources provide freshly butchered turkeys.

Fresh Heritage Turkeys
Heritage Foods USA
402 Graham Ave.
Brooklyn, NY 11211
(718) 389-0985
info@heritagefoodsusa.com
Heritage Foods USA

Mary’s Free-Range Turkey
6567 N. Tamera Ave.
Fresno, CA 93711-0924
(888)-666-8244
mary@marysturkeys.com
Mary’s Turkeys

Fresh Pasture-Raised Turkey
Diestel Turkey Ranch
22200 Lyons Bald Mountain Rd.
Sonora, CA 95370
(888) 666-8244
Diestel Turkey

Ekonk Hill Turkey Farm
227 Ekonk Hill Rd.
Moosup, CT 06354-2215
(860) 564-0248
info@ekonkhillturkeyfarm.com
Ekonk Hill Turkey Farm

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Perfect Chocolate Cheesecake with Oreo Crust

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This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It’s the perfect cheesecake for chocolate lovers!

Cheesecake. It says so much all on its own. Adding chocolate to the mix just takes that delectable dessert to the next level. This recipe uses an easy technique to make sure you get a rich, smooth cheesecake that is both decadent and delicious. Thanks to this amazing recipe, you don’t have to go out to get your dessert fix—you can make the perfect chocolate cheesecake from the comfort of your own home.

Oreo crust is the perfect touch to make this the best cheesecake ever! It’s up to you whether you want to share, but the finished product might just make you want to show off too.

Aluminum Foil Ice Bath Trick

This recipe uses a modified water bath trick to keep your oven nice and moist, but not risk any water leaking into your pan. Start by crumpling up 3 to 4 balls of aluminum foil into small balls. Place these onto a baking sheet and place your cheesecake on top, making any adjustments needed to the aluminum foil to keep your cheesecake level. Place an even layer of ice onto the baking sheet to surround the cheesecake. The ice melts while it is baking so there’s no risk of spilling as you transfer this into your oven. 

  • Why do I have to cool the cheesecake in the oven for so long?

    In order to create the perfect texture and smooth top, you will want to allow the full baking and cooling times in the oven, without opening the door. By cooling the cheesecake in the oven, without opening the door, the cheesecake continues to bake and then cools in a controlled environment. If you skip this step, you can “shock” the cheesecake and it could crack.

  • What kind of baking chocolate is best?

    This is not a chocolate bar or another kind of cocoa. Baking chocolate is sometimes called bitter chocolate and is a dark, unsweetened chocolate that is made specifically to be used as a raw ingredient in baking. Just be sure to use baking chocolate. Pro Tip: Add in the melted chocolate slowly. If you add it in too quickly, it will harden and can become clumpy instead of blending perfectly with the rest of the ingredients.

  • Why do I need to use a springform pan?

    A springform pan has a clasp on the side that allows it to expand outward and separate from the cheesecake in the ideal way—your cheesecake will retain its tall, flat form around the edge by using this kind of pan. It is possible to make the cheesecake in a deep dish pie pan, but you won’t be able to serve it in free form.

  • How do I keep my cheesecake from cracking?

    There are several tricks incorporated into this recipe to help prevent your cheesecake from cracking. Cracks do not impact the flavor in any way, but they do look funny. To keep your cheesecake from cracking:

    • Grease your springform pan really well. If your cheesecake sticks, it’ll pull the center and create a crack. 
    • Give your cheesecake a few taps on a countertop before baking to make sure the filling is settled into the pan with no bubbles.
    • Bake your cheesecake in a steam-filled oven to keep the moisture content high on the outside. Dry cheesecakes crack easier.
    • Do not open the oven door while baking! Allow the cheesecake to cool completely in the oven, without ever opening the oven door. Sudden exposure to major temperature differences may crack your cheesecake. 

If you are looking for great cheesecake recipes, we have your covered—check out this variety of delectable cheesecake treats:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Chocolate Cheesecake on a white plate surrounded by oreos

Perfect Chocolate Cheesecake with Oreo Crust

This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It’s the perfect cheesecake for chocolate lovers!

Prep Time25 mins

Cook Time1 hr

Cooling Time6 hrs

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Servings: 12 slices

Ingredients

Oreo Crust

  • 24 oreos
  • 1/4 cup melted butter

Chocolate Cheesecake

  • 2 cups sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 4 (8 ounce) packages cream cheese softened
  • 4 ounces unsweetened baking chocolate melted
  • 4 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.

  • Crush the Oreos in a food processor or blender until finely ground. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.

  • In a large mixing bowl, stir together sugar, flour, unsweetened cocoa powder, and salt. Use a hand mixer (or stand mixer) to whip in the cream cheese until creamy and smooth.

  • Roughly chop the baking chocolate and place into a microwave safe bowl. Microwave in 15 second increments on high until melted, stirring in between.

  • Slowly add the melted chocolate to the cream cheese mixture while you mix until the chocolate is fully incorporated. Mix in eggs, sour cream, and vanilla extract. Beat on low until combined.

  • Pour mixture into the springform pan. Give the pan a few taps on the countertop to make sure any air bubbles have been removed and the filling is settled.

  • Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn’t touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan, about 4 cups.

  • Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.

  • Remove the springform pan ring before serving. Keep cold. Serve plain or topped with whipped cream or even drizzled with chocolate ganache or syrup.

Notes

Cheesecake should be refrigerated. 

Nutrition

Serving: 1slice | Calories: 674kcal | Carbohydrates: 63g | Protein: 11g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 174mg | Sodium: 481mg | Potassium: 348mg | Fiber: 4g | Sugar: 46g | Vitamin A: 1355IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 5mg

Course: Dessert

Cuisine: American

Keyword: Chocolate Cheesecake

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Most Amazing Red Velvet Cupcakes

https://thestayathomechef.com/red-velvet-cupcakes/

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The Most Amazing Red Velvet Cupcakes are moist, fluffy, and topped off with velvety ermine frosting for the perfect Red Velvet Cupcake you’ve been dreaming of!

Red velvet cupcake with ermine frosting with a bite taken out of it

Here it is, the recipe you have been looking for—red velvet cupcakes you will come back to every time you crave these babies! So delicious, tangy and moist, red velvet cake is a thing of its own. Some people think its chocolate cake with red coloring, but those who love red velvet know it is so much more.

Red velvet cake has hints of chocolate but is better known for its tangy, acidic flavor. It was originally made with beets, which added sweetness, flavor and tanginess, along with its signature red color. If you want to try making it that old fashioned way, here is a recipe for a Naturally Red Velvet Cake .

  • Isn’t red velvet cake just chocolate cake with red food coloring?

    Good question, and no. That is a common misconception. Red velvet cake does have some chocolate flavor to it, but it is also known for its slightly acidic or tangy flavor, which results from the buttermilk, vinegar, and either cream cheese or ermine frosting. In this recipe, we include the instructions for an ermine frosting that we love as a great balance to the tangy flavor of red velvet, but you can also use cream cheese frosting.

  • What kind of food foloring should I use?

    This recipe was made and tested using red liquid food coloring. You can also use gel food coloring or a natural red food coloring made from beets. You can find a wide variety of natural food dyes on Amazon.

  • What is ermine frosting?

    Ermine gets its name from the cute, weasel-like animal that has a white, fluffy coat. Ermine frosting is made of heated milk, sugar and flour and then whipped with butter. It is light and delicious, but not as tangy as cream cheese frosting. It will hold its shape better if it is refrigerated before and after icing. You can also use cream cheese frosting if you prefer it and like a little more tang on your red velvet cupcakes.

  • Is there a substitute for buttermilk?

    Buttermilk is a key component in this cake recipe. If you don’t have access to buttermilk, please use a buttermilk substitute. There are lots of options and you are sure to find one that you can make work in our article on buttermilk substitutes.

 

Check out these other recipes for more delicious cake and cupcake recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Red Velvet Cupcakes with Ermine Icing on a wire cooling rack

Most Amazing Red Velvet Cupcakes

The Most Amazing Red Velvet Cupcakes are moist, fluffy, and topped off with velvety ermine frosting for the perfect Red Velvet Cupcake you’ve been dreaming of!

Prep Time15 mins

Cook Time22 mins

Frosting Cooling Time3 hrs

Total Time3 hrs 37 mins

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Servings: 24 cupcakes

Ingredients

Red Velvet Cupcakes

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/3 cup cornstarch
  • 2 tablespoons unsweetened cocoa powder (up to 1/4 cup)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk
  • 2/3 cup warm water
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 tablespoons red food coloring (1 fluid ounce)

Ermine Icing

  • 2 cups granulated sugar
  • 1/2 cup all-purpose flour
  • pinch salt
  • 2 cups whole milk
  • 2 cups unsalted butter , cubed and softened
  • 1 teaspoon vanilla extract

Instructions

Red Velvet Cupcakes

  • Preheat oven to 350 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes.

  • In a large mixing bowl, stir together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt.

  • Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and red food coloring. Use a hand mixer to beat on a medium speed until smooth, about 2 minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.

  • Fill each cupcake liner 2/3 full.

  • Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.

Ermine Icing

  • In a medium sauce pan, whisk together flour sugar, and salt over low heat. Cook for 2 minutes. Slowly whisk in milk and bring to a boil. Cook until thickened into a pudding-like consistency, about 1 minute, and then remove from heat. Pour into a bowl and place plastic wrap directly on top of the mixture so no skin forms. Set aside.

  • In a large bowl, use a hand mixer to whip butter until light and fluffy, about 2 minutes. Add in cooked milk mixture 1 to 2 tablespoons at a time, mixing well between each addition. Once all milk mixture has been added in, beat in vanilla and continue beating until the frosting is thick and creamy and everything is well mixed in.

  • Frost completely cooled cupcakes.

Notes

COLOR NOTE: If you want a brighter red color, use only 2 tablespoons of cocoa powder. If you want a better flavor, use up to 1/4 cup. You’ll simply have much deeper brown notes to your red cake. 

Nutrition

Serving: 1cupcake | Calories: 369kcal | Carbohydrates: 45g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 221mg | Potassium: 92mg | Fiber: 1g | Sugar: 35g | Vitamin A: 560IU | Calcium: 52mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: Red Velvet Cupcakes

Red Velvet Cupcakes with Ermine Icing on a wire cooling rack

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30 Minute Chicken Tortilla Soup

https://thestayathomechef.com/chicken-tortilla-soup/

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This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.

Pot of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

Comfort food isn’t comfort food if you have to slave over a stove all day to make it. This soup is the best because it is so easy to make and comes together so quickly. It also happens to be ridiculously delicious.

We love having soup for dinner, so busy nights or chilly evenings are the perfect excuse for us to make this family favorite. It’s a great party food, or a handy and healthy family meal. Whatever your reason for wanting a great soup, you will love the warm flavors and hardiness of this comforting Tex-Mex treat!

  • Can this be made in a slow cooker?

    Yes. You can add all of the ingredients to the slow cooker except for the lime and cilantro. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.

  • Can I make this soup in advance?

    Yes. This recipe freezes well. You will want to make the soup and not add the lime and cilantro. Allow the soup to cool completely and then store in an airtight container for up to three months. When ready to prepare this soup, thaw and heat either in a slow cooker or on the stove. Add the lime and cilantro just before serving.

  • How to make your own tortilla strips:

    Heat about a tablespoon of vegetable oil in a skillet on medium high heat. Once the oil is hot, add a corn or flour tortilla and fry for about 30 seconds and then flip it over, using tongs, and fry the other side until it is nice and crispy. Then, remove from the skillet and place on a cutting board. While it is still warm, you will cut it into strips using a regular knife or pizza cutter.

If you’re
craving soup, here are some other delicious recipes that
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Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Bowl of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

30 Minute Chicken Tortilla Soup

This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

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Servings: 6 servings

Ingredients

Soup

  • 2 tablespoons olive oil
  • 1 medium white onion , diced
  • 1 medium red bell pepper , diced
  • 5 cloves garlic , minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 4 cups chicken broth
  • 3 boneless skinless chicken breasts
  • 15 ounce can tomato sauce (passata)
  • 15 ounce can fire roasted diced tomatoes
  • 15 ounce can black beans
  • 7 ounce can diced green chiles
  • 1 1/2 cups frozen corn (or use canned)
  • 1/2 teaspoon salt
  • 1/2 cup freshly chopped cilantro
  • 1/4 cup lime juice

For Serving

  • 3 cups tortilla strips or tortilla chips
  • 2 medium avocados , diced
  • 1 cup shredded Monterey jack cheese
  • 1/4 cup sour cream

Instructions

  • Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.

  • Pour in chicken broth, add in chicken breasts, and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through, about 15 to 20 minutes.

  • Remove cooked chicken from soup, shred with a fork, and return to the pot.

  • Pour in tomato sauce, diced tomatoes, black beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.

  • Turn off the heat and stir in cilantro and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, and sour cream.

Notes

Slow Cooker Instructions:

You can add all of the ingredients to the slow cooker except for the lime and cilantro. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.

Nutrition

Calories: 516kcal | Carbohydrates: 45g | Protein: 26g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 1743mg | Potassium: 1369mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1685IU | Vitamin C: 68.3mg | Calcium: 245mg | Iron: 4.5mg

Course: Dinner, Main Course, Main Dish, Soup

Cuisine: American, TexMex

Keyword: Chicken Tortilla Soup

Bowl of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

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