I love soupaa. I love soup even more when it’s cold outside. and I love mexican flavored soup.
So it makes sense that – Chicken tortilla soup is my favorite go to soup in the winter! Not only is this soup a broth based soup (nutrient dense) but it has tons of veggies, herbs, chicken & tasty flavor.
Yesterday my house smelled like a mexican cantina – and I was totally okay with it…haha I love when the soup is just bubbling away and your house smells more like home.
Alright-alright I’ll get down too it.
Here is what you will need to re-create this yummy soup:
1 cup fresh corn kernels
2 tbsp coconut oil (EVOO, Butter)
4 cloves garlic (minced)
1 cup chopped onion
1 cup chopped celery
1/2 cup carrots (diced)
1/2 cup Anaheim Chili seeded & diced
1 tbsp cumin
1 tsp oregano
1 tbsp chili powder
1 1/2 cup diced tomatoes
1 qt. chicken stock
1 bunch cilantro chopped
1 1/2 cup cooked chicken (shredded/diced)
1 cup monterrey jack cheese (grated)
In large saucepan, heat coconut oil over med. heat, add garlic, onion, celery, corn, carrots, and chiles and cook for three minutes stirring constantly, until onion is translucent. Stir in cumin, chili powder, and oregano, continue to stir for 1 minute, or until all spices have blended. Add tomatoes, chicken stock, cilantro, and chicken. Bring to a boil, then simmer for 10 min. Salt and Pepper to taste. To serve, place tortilla chips in bottom of bowl, pour soup over, and garnish with cilantro, avocado, onion, greek yogurt and mexican cheese. Thanks to my Aunt Shannon for her great & easy recipe :]
The great thing about this soup is you can make it and enjoy it the next day. I think it taste even better Round #2 & #3. haha I hope you all love this healthy soup as much as me!
What’s your favorite go-to soup lovelies?