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Chicken Tortilla Soup

Becky Luigart-Stayner

Serves 4

Sauteed Veggies

Heat a large pan with 1 Tbsp vegetable oil over high heat. Add 2 thinly sliced carrots and stir-fry for 2 minutes. Add 2 seeded and chopped bell peppers and cook for another 2 to 3 minutes. Add 1/2 bunch rouhgly chopped dino kale. Continue with chicken tortilla soup recipe. These sauteed vegetables can also be used as a base for this vegetable bow-tie pasta salad or a chicken and vegetable stir-fry.

Chicken Tortilla Soup

Use a soup pot to prepare the sautéed veggies (above). Season with salt, pepper, and 2 tsp chili powder, then add a 14-oz can diced tomatoes and 4 to 5 cups chicken stock. Simmer 5 to 10 minutes, then stir in 2 cups shredded rotisserie chicken and cook for another 2 to 3 minutes. Serve with diced avocado, minced cilantro, lime wedges, and lightly crushed tortilla chips.

Picky-Eater Pleaser

Sprinkle shredded chicken and cheese on the tortilla chips and melt under the broiler. Serve with soup broth to try and diced avocado on the side.

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