Chicken Tortilla Soup
Delicious flavors and textures in this chicken tortilla soup!
Servings: 4 people
Ingredients
- 1 cup onion- diced
- 1 cup celery - diced
- 1/2 cup bell pepper- diced any colors you want
- 1/3 cup jalapeno - diced seeded removed for milder soup or 2 tablespoons freeze dried jalapenos
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 6 cups chicken stock
- 1 15 ounce can Fire roasted tomatoes or 2 cups diced tomatoes
- 1/2 teaspoon chili powder
- dash cayenne pepper
- 1 cup tablespoon dried cilantro or 1/4fresh - roughly chopped
- 1 cup white corn tortillas- diced
- 2 teaspoon lime juice
- 1 teaspoon sugar
- 2 cups cooked or raw chicken - diced rotisserie chicken or any cooked chicken
- optional toppings:
- cheese - I like to use a Mexican blend
- fried corn tortilla strips or crushed tortilla chips
- avocado - diced
- Cilantro
- pico de gallo or freeze dried guacamole seasoning
- guacamole
Instructions
- In a stock pot, add olive oil, onion, celery, bell pepper and jalapeno, salt, garlic powder and cook until vegetables soften, about 3 minutes.
- Add chicken stock, diced tomatoes, chili powder, cayenne pepper and cilantro and bring to a boil.
- Simmer for 10 minutes, then add corn tortillas and stir into soup to thicken slightly.
- Add the lime juice and sugar and stir again.
- Stir in cooked chicken and cook for another 3 minutes. If using raw chicken then add and simmer for 10 minutes.
- Serve with cheese on top, crispy corn chips or strips, avocado, cilantro, pico de gallo, sour cream and guacamole or whatever you want on top.