Chicken Tortilla Soup

Monday, October 10, 2016

serves 8

What You Need
2 TBS olive oil
1 1/2 cups sweet onion, diced
2 medium carrots, chopped (about 1 cup)
1 poblano pepper, diced
6 cups chicken stock
3/4 TSP kosher salt
1/2 TSP pepper
1 can (14.5 oz) diced tomatoes, undrained
8 oz tortilla chips, crushed
3/4 cup fresh cilantro, chopped
1 lb chicken breast, cooked & shredded
6 drops of hot sauce 
6 oz of frozen corn 
1 1/2 TBS taco seasoning

Toppings
Lime wedges
Tortilla chips
Cilantro 

Directions
1. Add olive oil to a large stock pot over medium heat. Once warm, add in carrots, onion, and poblano pepper. Cook for 8 minutes or until slightly tender.
2. Turn the heat up to medium-high and add the stock, salt, pepper, and can of tomatoes. 
3. Once it starts to boil, turn heat down to a simmer and add crushed tortilla chips, cilantro, chicken, hot sauce, corn, and taco seasoning. 
4. Cover and let cook for about 2 hours, stirring occasionally. Add more spices and flavors if you want a stronger taste and more chicken stock if it's too thick. 
5. Serve topped with crumbled tortilla chips, fresh cilantro and a lime wedge. Enjoy!

{adapted from Cooking Light}
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