Here at Brooks, the “Beastro” is a clever name we came up with for our cafeteria. Really, we like to think of it as a runner’s aid station. It’s the perfect place to get food and water so we can continue our day with nutritious fuel and proper hydration. From our sponsored athletes to our IT department, runners gather in the Beastro to fuel up on what’s fresh and delicious, and leave ready to face the afternoon–whether it’s at a desk, in a meeting, or on the trail! Best of all, you don’t have to be a Brooks employee to dish up the Run Happy. Check out this runner-focused recipe from our very own Beastro Chef, Conni Brownell.
Creamy Chicken Tortilla Soup
Great for runners, this soup is jam-packed with protein (chicken and beans) and carbs (corn and tortilla chips). It’s a delicious, fall favorite that goes great with a green salad to create a balanced meal with everything you need to hit your perfect stride. For vegetarians, this soup provides a complete protein even without the chicken because of the corn and beans.
- 1 large yellow onion-diced
- 2-3 cloves garlic-minced
- 1 tsp chili powder
- 2 tsp cumin
- 32 oz carton low-sodium chicken stock
- 3-4 chipotle peppers in adobo sauce-minced
- 8 oz can roasted green chilies
- 8 oz can corn
- 8 oz can pinto beans
- 1-pound chicken breast, diced
- 2 cups half & half
- 1/3 cup masa harina
- Olive Oil
Heat a little olive oil over medium high heat in a large soup pot. Add onion and cook until soft. Add cumin, chili powder and garlic, cook till fragrant… about 5 minutes. Add chicken stock, chipotle peppers, beans, corn and roasted peppers. Bring to a simmer and add chicken.
In a mixing bowl, whisk together a little of the half & half and the masa harina until the mixture is smooth. Add this to the soup with rest of half & half. Cover and simmer until the chicken is no longer pink and soup has thickened. This should take about 15-20 minutes. Season to taste with salt and pepper.
Serve with chips, salsa and cilantro.
Wait 25-35 minutes before you run.