Chicken Tortilla Soup
Chicken Tortilla Soup cooked on the stove using shredded rotisserie chicken and topped with homemade tortilla strips, fresh avocado and shredded jack cheese.
Ingredients
- 1-½ lb. rotisserie chicken 3 cups shredded
- ½ red bell pepper diced
- 1 hatch chile pepper diced
- 1 white onion diced
- 2 cloves garlic minced
- 1 carrot peeled and finely diced
- 2 cups chicken broth
- 2-½ cups water
- 1 lime juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ¼ teaspoon cayenne
- 1 teaspoon chili powder
- 2 tablespoon cilantro
toppings:
- 2 corn tortillas sliced in thin strips
- 1-2 avocados cut into ½" chunks
- ½ cup jack cheese shredded, optional
Instructions
- Add 1 tablespoon oil to a large saucepan or dutch oven over medium heat. Once the pan is hot, add peppers, onions, carrots, salt, pepper, cayenne and chili powder. Cook for 8-10 minutes, stirring occasionally, until veggies are tender. Add garlic and cook for 1 more minute. Add remaining ingredients and bring to a low simmer. Simmer for 40 minutes.
- While the soup is simmering, make tortilla strips by tossing the strips into a large skillet over medium heat. Stir strips around for about 1-2 minutes until lightly crisp and golden on both sides. Remove from pan and set on a paper towel to cool.
- Once soup is done simmering, remove from heat and let cool for about 5 minutes.
- Serve your chicken tortilla soup with tortilla strips, chunks of avocado and jack cheese(optional). Enjoy!
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