When you want the best of both worlds, then this recipe is for you. You still get all the goodness of a chicken tortilla soup, but in a thicker, heartier chili base. The twist? Add in some roasted green chilies for an unexpected kick.
This recipe is simple, comforting and above all healthy. It utilizes all fresh ingredients and no cream. And you can’t beat the bright colors for visual appeal! First soften the vegetables including onion, carrot, garlic and red bell pepper in a pot, then add dry spices to bring out their flavors. Add chicken broth, tomatoes, and rotisserie chicken, then let the mixture simmer until everything melds and turns into a thick and hearty soup.
Now comes the best part: the toppings! Garnish with sour cream, fried tortilla strips, avocado, cheddar cheese or even some extra green chili. If you want to skip frying the strips, just use regular crushed-up tortilla chips. Enjoy!
- 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
- 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.
- 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.
- Ladle into bowls, then top with sour cream, diced avocado, green chili, fried tortilla strips and grated cheese.
- 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.
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