Chicken Tortilla Soup with Fire Roasted Tomatoes

Name: Chicken Tortilla Soup with Fire Roasted Tomatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 0 pieces Avocado (avocado, sliced into bite sized slices); 1 piece Bell Pepper (1 bell pepper, roughly chopped); 0 pieces Cheddar Cheese (cheddar cheese, grated); 46 ½ oz Chicken Broth (46.5 oz low sodium chicken broth ( 1 32 oz can and 1 14.5 oz can)); 2 tbsp Chili Powder (2 TBSP chili powder); ½ cup Cilantro (1/2 cup cilantro); 12 pieces Corn Tortilla (6 corn tortillas + 6 corn tortillas, sliced into 1/2 inch pieces); 14 ½ oz Fire Roasted Tomato (14.5 oz can fire roasted diced tomatoes); 1 cup Corn (1 cup frozen corn, thawed); 4 cloves Garlic (4 cloves garlic, roughly chopped); 4 ½ oz Green Chili (4.5 oz can green chilies); 1 piece Jalapeño (1 jalapeno, sliced into 1/2 inch pieces); 2 pieces Lime (2 limes, juiced); 3 tbsp Olive Oil (1 TBSP Olive Oil + 2 TBSP Olive Oil); 1 tbsp Paprika (1 TBSP paprika); ½ piece Red Onion (1/2 red onion); 2 cup Rotisserie Chicken (2 cups rotisserie chicken, shredded); 4 pieces Vine Ripened Tomato (4 tomatoes); 1 piece Yellow Onion (1 yellow onion, roughly chopped)

55 minMexican

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Gluten Free

Ingredients

For 6 servings

Avocado0 pieces · avocado, sliced into bite sized slices
Bell Pepper1 piece · 1 bell pepper, roughly chopped
Cheddar Cheese0 pieces · cheddar cheese, grated
Chicken Broth46 ½ oz · 46.5 oz low sodium chicken broth ( 1 32 oz can and 1 14.5 oz can)
Chili Powder2 tbsp · 2 TBSP chili powder
Cilantro½ cup · 1/2 cup cilantro
Corn Tortilla12 pieces · 6 corn tortillas + 6 corn tortillas, sliced into 1/2 inch pieces
Fire Roasted Tomato14 ½ oz · 14.5 oz can fire roasted diced tomatoes
Corn1 cup · 1 cup frozen corn, thawed
Garlic4 cloves · 4 cloves garlic, roughly chopped
Green Chili4 ½ oz · 4.5 oz can green chilies
Jalapeño1 piece · 1 jalapeno, sliced into 1/2 inch pieces
Lime2 pieces · 2 limes, juiced
Olive Oil3 tbsp · 1 TBSP Olive Oil + 2 TBSP Olive Oil
Paprika1 tbsp · 1 TBSP paprika
Red Onion½ piece · 1/2 red onion
Rotisserie Chicken2 cup · 2 cups rotisserie chicken, shredded
Vine Ripened Tomato4 pieces · 4 tomatoes
Yellow Onion1 piece · 1 yellow onion, roughly chopped

Make it mine in the app

Steps

1Make pico de gallo: dice tomatoes, red onion. Roughly chop cilantro.
2Mix all of them together.
3Add lime juice.
4Mix together. Cover and refrigerate.
5Add 1 TBSP Olive Oil to a large pot on medium high.
6Add onion, bell pepper and garlic. Cook until onion is softened, about 5 min.
7Add the chili and paprika powder.
8Mix together and cook another 2 minutes.
9Add tomatoes and green chilies.
10Mix together and cook for 2 minutes more.
11Add chicken broth.
12Mix together. Take off heat and use stick blender to puree broth until the consistency is smooth.
13Add tortillas and puree with stick blender until smooth.
14Replace pot on heat and add chicken and corn.
15Mix and let simmer 15 minutes.
16Remove from heat.
17Meanwhile, heat oven to 400 degrees. Slice other 6 corn tortillas into 1/2 inch slices.
18Place on baking sheet and add olive oil. Toss together. Cook until crispy, about 10 minutes.
19Place soup in bowl.
20Add garnish of lime juice, jalapeno, cheddar cheese, avocado , pico de gallo and tortilla strips.ENJOY!