Chicken Tortilla Soup
Serves: 3 people comfortably - you will definitely need to double or triple this recipe to feed more
Prep & Cook Time: 25-30 minutes
Simmer Time: 15-40 minutes
2-3 tablespoons organic chicken base
14 ounces water
1 14.5 ounce can crushed/diced tomatoes w/green chilies, undrained
1 cup frozen corn (fire roasted if available)
1/2 jalapeño, seeded & minced
2 1/2 tablespoons ground cumin
Salt/Pepper to taste
2 cups shredded rotisserie chicken OR ***leftovers from Herb Roasted Chicken recipe
1/2 red onion, minced
***Leftover onion pieces from Herb Roasted Chicken recipe, chopped roughly
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1/2 cup chopped fresh cilantro
To top soup:
Dollop of sour cream for each bowl
1/2 tablespoon chopped cilantro PER bowl (1 1/2 tablespoons total)
Crushed blue or white corn tortilla chips
Fill large pot with water and turn heat to high. Add organic chicken base and once water is boiling, whisk well to create broth. Add undrained tomatoes & corn. Turn heat down to low/simmer. Add jalapeño, ***leftover onion (if using), cumin, and sprinkle a little salt & pepper into soup; stir well. Add shredded chicken, stir.
Heat olive oil in frying pan over medium heat. Add garlic & red onions and sauté 5-6 minutes or until onion is soft. Add to soup pot. Stir in fresh cilantro. Simmer for 15-40 minutes, stirring every so often. The longer it simmers, the more intense the flavor will be; however, it depends on how soon you want to eat!
Spoon soup into serving bowls; top with sour cream, cilantro, & crushed tortilla chips. Enjoy!!!
***If you are using leftovers from my Herb Roasted Chicken recipe (which I recommend), the asterisks & ingredients after them will make sense to you! If not, disregard them entirely. Also, if using leftovers, to get enough chicken for this soup, use your hands to pick chicken pieces off of bone and "shred" using your fingers. A great way to use up leftover chicken and not waste it!
Prep & Cook Time: 25-30 minutes
Simmer Time: 15-40 minutes
2-3 tablespoons organic chicken base
14 ounces water
1 14.5 ounce can crushed/diced tomatoes w/green chilies, undrained
1 cup frozen corn (fire roasted if available)
1/2 jalapeño, seeded & minced
2 1/2 tablespoons ground cumin
Salt/Pepper to taste
2 cups shredded rotisserie chicken OR ***leftovers from Herb Roasted Chicken recipe
1/2 red onion, minced
***Leftover onion pieces from Herb Roasted Chicken recipe, chopped roughly
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1/2 cup chopped fresh cilantro
To top soup:
Dollop of sour cream for each bowl
1/2 tablespoon chopped cilantro PER bowl (1 1/2 tablespoons total)
Crushed blue or white corn tortilla chips
Fill large pot with water and turn heat to high. Add organic chicken base and once water is boiling, whisk well to create broth. Add undrained tomatoes & corn. Turn heat down to low/simmer. Add jalapeño, ***leftover onion (if using), cumin, and sprinkle a little salt & pepper into soup; stir well. Add shredded chicken, stir.
Heat olive oil in frying pan over medium heat. Add garlic & red onions and sauté 5-6 minutes or until onion is soft. Add to soup pot. Stir in fresh cilantro. Simmer for 15-40 minutes, stirring every so often. The longer it simmers, the more intense the flavor will be; however, it depends on how soon you want to eat!
Spoon soup into serving bowls; top with sour cream, cilantro, & crushed tortilla chips. Enjoy!!!
***If you are using leftovers from my Herb Roasted Chicken recipe (which I recommend), the asterisks & ingredients after them will make sense to you! If not, disregard them entirely. Also, if using leftovers, to get enough chicken for this soup, use your hands to pick chicken pieces off of bone and "shred" using your fingers. A great way to use up leftover chicken and not waste it!
