Chicken Tortilla Soup!

This soup is so yummy! Especially on a cold night like tonight! I didn’t shop specifically to make soup, so I just threw a bunch of things that we had into it. It turned out great! At the bottom are some more ideas of things you could add or substitute in for vegetables and toppings if you don’t want to go shopping! I modified this recipe from Erin Collins; thanks Erin!

Chicken Tortilla Soup

Ingredients:

2 chicken breasts

½ package taco seasoning

2 Tbs Season Salt

½ Tbs Chili Powder (Depending on how spicy you want it)

½ Tbs Red Pepper (Also depends on how spicy you want it)

½ onion (chopped)

2 cloves garlic minced
½-1 cup chopped carrots

1 yellow pepper

1 can chicken stock or vegetable broth (15 oz)
1 can stewed and diced tomatoes (15 oz)

1 cup water
4 chicken bouillon cubes
1 Tbs lime juice
1 tsp cumin
½ tsp salt
1 tsp pepper
1 Tbs Italian seasoning
½ cup chopped cilantro

Cheese

Tortilla strips or chips

In microwave boil 1 cup water with the bouillon cubes in it to help dissolve. Set aside.

In a large pot, heat some olive oil over medium heat. Add seasoned chicken and sauté until cooked. Add chopped onion and carrots and sauté 3-4 minutes. Add garlic and pepper and cook a few minutes more until pepper is softened and garlic is fragrant. Add broth, tomatoes, and water/bouillon cubes and bring to a boil. Reduce heat and allow to simmer 15-20 minutes. While soup is simmering, juice the lime and add.

Start preparing the toppings: grate the cheese, chop the cilantro, Ladle soup into the bowls and add desired toppings.

* In soup: zucchini, yellow squash, celery, jalapeño peppers

Toppings: Avocado, homemade tortilla strips from corn tortillas, sour cream