Search
  • Arthur Adam Housley

Chicken Tortilla Soup

I love tortilla soup and what makes it even more amazing....is that there is no one way to make it. I've had it with a clear broth and I've had it where it was more of a tomato base. No matter how you make it, the soup is fantastic in any season, especially a cold winter day! This one was ready to eat in about 45 minutes...but it can simmer all day if you want.


Ingredients

  • 2 Tbsp avocado or garlic oil

  • 1 medium yellow or white onion, chopped

  • 2 stalks of celery chopped

  • 1 can, or half a bag of frozen corn

  • 6 garlic cloves, minced

  • 1 jalapeno pepper , seeded and diced

  • 1 tbs ground cumin

  • 2 cans of drained black beans

  • 1 20oz can of crushed tomatoes

  • 1 tbs of Kinders chili lime spice

  • 1 tbs pf Kinders taco seasoning

  • 1 tsp chilli powder

  • 1 lb chicken breasts, (2 medium)..shredded and cooked

  • 32 oz of chicken broth or chicken bone broth

  • Salt/Pepper and other spices to taste


Instructions

  1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften and become translucent.

  2. Add shredded chicken and a bit of oil if necessary and continue to sauté with the veggies.

  3. Add broth and stir for about a minute.

  4. Then add corn, celery, beans, chilli powder, cumin, crushed tomatoes, salt and all other spices. Bring to a boil and let simmer for at least 25 minutes.

  5. Serve the soup with some tortilla chips or strips, a piece of lime, cotija cheese shredded, pieces of avocado, fresh cilantro and a dollop of Adam's sauce...recipe below.


Sauce Recipe

Two tablespoons of garlic sauce & plain greek yogurt.
garlic powder, garlic salt and Kinders chili lime spice to taste
a couple of drops of hot sauce
A whole lemon squeezed
mix and use for topping.


230 views1 comment

Recent Posts

See All