Hearty Chicken and Vegetable Tortilla Soup

Created by Kari Ray

Just in time for those cold Autumn evenings, a hearty Chicken Tortilla Soup that has been made over to include more in-season vegetables.  This twist on the classic soup takes the flavor to a new level and leaves people hungry for more!

Want to make it vegetarian? This soup is packed with veggies so the chicken can easily be omitted.

INGREDIENTS

  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, chopped (seeded unless you want more spice)
  • 1 tsp cumin seeds
  • 4 cups chicken broth
  • 1 can fire roasted tomatoes
  • 1 ½ cup water
  • 2 zucchini, halved and sliced
  • 1 cup shredded cabbage
  • 1 carrot, julienned or shredded
  • 2 cups shredded chicken (I use rotisserie)
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • ¼ cup cilantro, chopped
  • Juice of 1 lime

Garnish

  • 1 avocado, diced
  • Tortilla strips
  • Sliced jalapeño
  • Lime slices
PREP TIME
20 minutes
COOK TIME
20 minutes
TOTAL TIME
40 minutes
SERVING SIZE
1 bowl
YIELD
6-8 servings
RATING
[Total: 0   Average: 0/5]

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