Entrées,  Recipes,  Soup

Chicken Tortilla Soup

This chicken tortilla soup is so fresh and healthy.  Just the right mix of onion, tomatoes, avocado and lime to the soup to make it taste bright and herbal.

 

 

 

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Chicken Tortilla Soup


  • Author: Lilleth

Ingredients

Units Scale

2 Leeks, thinly sliced

1/2 Yellow onion, diced

1/2 red onion, diced

1 shallot, diced

7 stalks celery, thinly sliced

4 rainbow carrots, thinly sliced

7 cloves garlic, diced

1/2 red pepper, diced

6 spring onions with greens, sliced

1 15 oz can rinsed black beans

1 bag frozen corn

1 10 oz can Rotel

1 14.5 oz fire roasted diced tomatoes

1 28 oz can fire roasted crushed tomatoes

12 Avocado

Juice of two limes

1/2 cup Feta cheese

1 bunch of cilantro, torn

8 cups of good chicken stock

Garlic Salt

Onion Salt

Oregano

Basil

Thyme

Lime slices for garnish

Olive Oil

2 bone in chicken breasts, cooked and shredded


Instructions

In a large iron skillet add a drizzle of olive oil and heat to medium heat.  Add the onion, leek, garlic, shallot, celery and peppers and cook approximately 20 minutes until just starting to brown.

To a large stock pot add chicken stock, a pinch of each of the dry spices, shredded chicken, onion mixture, black beans, canned veggies, and frozen corn.

Simmer for one hour, test for salt and spice and add as needed.  Add the juice of lime.

Garnish with cilantro, feta cheese, sliced Avocado, sliced lime and spring onions.  Enjoy

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