Chicken Tortilla Soup

 Healthy yet delicious and savory. My chicken tortilla soup recipe does not disappoint. This broth based dish is everything you want out of tortilla soup. Not only is it tasty, but it can also be a healthy addition to your diet. Give this recipe a try and you will surely see it added to your meal rotation. 

Ingredients:

2 anaheim peppers, diced

1 poblano pepper, diced

1 medium yellow onion, diced

1 1/2 tsp cumin

250g cooked shredded chicken

3 cubes chicken bullion (we use knorr brand)

7 cups of water to cook the bullion in

1- 14 oz can of rotel 

1/2 cup uncooked rice (preferably brown but any works)

2 tbsp lime juice 

1/4 c diced fresh cilantro 

1/4 c salsa (we use the Texas brand restaurant style)

Optional: 1/2 c corn

Can be topped with cheese, sour cream,  tortilla strips, and/or avocado slices.

Directions:

Use a stock pot with a lid to boil your chicken, 7 cups of water, and all of the bouillon cubes until the chicken is cooked to 165 degrees Fahrenheit. (Approx 20 mins) While the chicken is boiling, dice all your peppers and onion. Put them into a skillet on medium high and let them sweat about five minutes while stirring frequently. Add the cumin to the peppers and onion and stir well. Continue to cook the mixture until soft. (about 5 mins) Turn the skillet off and let the peppers sit until the chicken is done. Pull the chicken out and shred it while saving the broth in the pot. Add the shredded chicken back to the stock pot broth along with all the remaining ingredients. Let the soup continue to cook on medium for about 20 mins until the rice is soft. All done!

Delicious as is or top with cheese, sour cream, tortilla strips, &/or avacado slices.

Tip: Cut your peppers and onion into large chunks and toss them into a food processor. You only need to press pulse 3-4 times to get finely diced pieces. You can do the same with the chicken once it’s cooked. 

Note: Vegetable bouillon can be difficult to find. I have used additional chicken bouillon with success.