Tortilla Soup With Chicken & Veggies |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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During our first storm of the season, I decided to make Tortilla Soup. I had never made it before. I found a recipe to work from, added and omitted a few things, and came up with this. It was a hit. Most of the things I cook are too spicy for some people, but I think this turned out perfect. My local grocery store offers freshly cut raw chicken and veggies, specifically for fajitas. It is a perfect way to cheat on the prep time. Ingredients:
1 1/2 cups celery, sliced (include the leaves) |
6 fresh garlic cloves, diced |
1 cup carrot, diced |
1 medium red onion, diced |
1 medium yellow onion, diced |
1 tablespoon olive oil |
1 (49 1/2 ounce) can chicken broth (i used swanson) |
1 (10 ounce) can rotel tomatoes & chilies |
1 (15 ounce) can diced tomatoes with jalapenos (i used s&w) |
1 (3 7/8 ounce) can sliced ripe olives |
1 cup black beans |
1 cup corn |
1 (1 -1 1/2 ounce) package taco seasoning |
1 lb chicken, cooked and cut into small pieces |
1 (8 -10 count) package corn tortillas, torn (i used a corn or wheat blend, they are soft and delicious) |
1 lime, juice of |
8 ounces monterey jack pepper cheese, shredded |
corn tortilla chips, crumbled |
Directions:
1. Start off by stir-frying the first five ingredients in the olive oil.
2. Add the chicken broth and bring to a boil.
3. Reduce heat and add the Rotel, tomatoes, olives, black beans and corn.
4. Stir in the taco seasoning.
5. Add the cooked chicken, making sure the pieces aren’t too big.
6. Add the cut tortillas while stirring.
7. Relax while simmering the soup for 10-20 minutes.
8. Serve the soup in bowls, topped with the shredded cheese and crumbled chips. For extra flair, place some sliced avocados, cilantro leaves, and/or tomato slices on the top.
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