Chicken Tortilla Soup
This is a top 8 free alternative to a Tex-Mex classic
Equipment
- Large cooking pot
- Knife
- Wooden spoon or spatula
- Measuring Spoons
- Ladle
Ingredients
- 2 Boneless Skinless Chicken Breast cooked and shredded
- 1 White onion diced
- 2 cloves Garlic minced
- 1 tbsp Taco Seasoning
- 1 tsp Cumin optional
- 1 tsp Coriander optional
- 1 Large Bell Pepper diced
- 2 Jalapeños diced, deseeded
- 1 can Tomato paste
- 1 can Black Beans low sodium
- 1 can Rotel mild or medium
- 1 carton Broth veggie or chicken
Toppings
- ¼ cup Cilantro
- Lime Juice
- Vegan Sour Cream serving
- Vegan cheese serving
- 2 Avocados diced
Homemade Tortilla Strips
- 2 Vegan Tortillas sliced in strips
- 2 tbsp Vegetable Oil
- Salt to taste
Instructions
- Cook (pan sear or boil) and shred chicken breast and place to the side to rest
- In a large soup pot, saute onions and garlic in oil over medium heat
- Once onions are softened, add taco seasoning, cumin, coriander, bell pepper, jalapeño, and tomato paste and allow to cook for 3-5 mins
- Next, incorporate black beans, Rotel, and adobo seasoning
- Once all vegetables are added, stir in broth and chicken and allow to cook on low heat for 15-20mins
- Serve with a ladle and add toppings (cilantro, sour cream, cheese, avocado, tortilla strips) and enjoy
Tortilla strips
- With a knife slice tortillas into small strips and cut strips in half
- In a small skillet, over medium heat lightly fry tortilla strips in vegetable oil for 2-3mins on each side
- Once strips have crisped and are a light golden brown remove from skillet lightly salt and allow to rest