Illustration depicting a plethora of fresh cooking ingredients

Spicy Tortilla Soup

Prep time: 20 mins |Cook time: 25 mins |Total time: 45 mins |Serves: 6 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Spicy Tortilla Soup

Prep time: 20 mins |Cook time: 25 mins |Total time: 45 mins |Serves: 6 |

Spicy Tortilla Soup

INGREDIENTS

  • 1 cup chicken - cooked and shredded
  • 1 cup Cook's Pantry Medium Red Enchilada Sauce
  • 5 cups chicken or vegetable broth
  • 1 onion - chopped
  • 1 carrot - chopped
  • 1 celery - chopped
  • 1-2 garlic cloves - chopped
  • 1 jalapeno - seeded and chopped
  • 1 can fire roasted diced tomatoes (14.5 ounce)
  • 1-2 tablespoon lime juice
  • 6 tortillas - cut into ¼-½ inch strips
  • Olive oil or avocado oil

Garnish

  • Avocado
  • Cilantro

DIRECTIONS

  1. Preheat oven to 400 degrees
  2. In soup pot heat olive oil over medium heat. Add onion, carrot, celery, jalapeno, garlic and pinch of salt, saute until vegetables begin to soften 3-5 minutes.
  3. Stir in tomatoes with their juices, enchilada sauce and broth. Continue cooking on low heat for 15 minutes.
  4. Meanwhile, cut tortillas, toss with a little avocado oil and salt, bake on sheet pan just until crispy - about 6-8 minutes.
  5. Add chicken, 1 tablespoon lime juice and pinch of salt. Simmer for 5 more minutes. Taste, may need to add more lime juice or salt.
  6. To serve - ladle soup into bowls. Top with tortilla strips, avocado and cilantro and serve immediately.
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