Chicken tortilla soup from I Eat Therefore I Cook is a hearty meal for a rainy day. Shredded chicken is cooked in a rich tomato broth seasoned with green chilies, garlic, onion, and spices. This soup can be made in a large pot or the slow cooker. Serve with crispy tortilla strips and creamy cubes of avocado.
Chicken Tortilla Soup with Fire Roasted Tomatoes
Submitted to Foodista by I Eat Therefore I Cook
For the soup:
2 cups rotisserie chicken, shredded
46.5 oz low sodium chicken broth ( 1 32 oz can and 1 14.5 oz can)
14.5 oz can fire roasted diced tomatoes
4.5 oz can green chilies
2 Tbsp chili powder
1 Tbsp paprika
4 cloves garlic, roughly chopped
1 yellow onion, roughly chopped
1 bell pepper, roughly chopped
1 cup frozen corn, thawed
6 corn tortillas, sliced into 1/2 inch pieces
1 Tbsp Olive Oil
For pico de gallo:
4 tomatoes
1/2 red onion
1/2 cup cilantro
2 limes, juiced
For garnish:
2 Limes, juiced
1 jalapeno, sliced into 1/2 inch pieces
cheddar cheese, grated
avocado, sliced into bite sized pieces
6 corn tortillas
2 Tbsp Olive Oil
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