Chicken Chili Tortilla Soup
 
Prep time
Cook time
Total time
 
Serves: 8 Servings
Ingredients
  • 2 tablespoons olive oil
  • 1 rotisserie chicken shredded
  • ½ medium onion, medium dice (about ¾ cup)
  • ½ small carrot, peeled and medium dice (about ¼ cup)
  • ½ medium celery stalk, medium dice (about ¼ cup)
  • ½ medium red bell pepper, medium dice (about ¼ cup)
  • 1 garlic clove, minced
  • ½ teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1 can 10 oz Rotel diced tomatoes
  • 1 can 4 oz green chili
  • 2 cups low-sodium chicken broth
  • 1 cup water
  • 3 Tablespoons Tomato Paste
  • 5 whole Corn Tortillas
Instructions
  1. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, celery, carrot and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
  2. Pour in Rotel, green chili, chicken stock, tomato paste and water. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
  3. Ladle into bowls, then top with sour cream, diced avocado, green chili, fried tortilla strips and grated cheese.
  4. To fry the tortilla strips, cut 5 whole corn tortillas in uniform strips around 1 inch. Heat olive oil in a pan over medium high heat and cook the strips until golden brown. Watch them carefully, as they can burn quickly.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/tortilla-chicken-chili-soup/