Chicken Tortilla Soup with Fire Roasted Tomatoes
Ingredients
- avocado, sliced into bite sized slices
- 1 bell pepper, roughly chopped
- cheddar cheese, grated
- 46.5 oz low sodium chicken broth ( 1 32 oz can and 1 14.5 oz can)
- 2 TBSP chili powder
- 1/2 cup cilantro
- 6 corn tortillas
- 6 corn tortillas, sliced into 1/2 inch pieces
- 14.5 oz can fire roasted diced tomatoes
- 1 cup frozen corn, thawed
- 4 cloves garlic, roughly chopped
- 4.5 oz can green chilies
- 1 jalapeno, sliced into 1/2 inch pieces
- 2 limes, juiced
- 1 TBSP Olive Oil
- 2 TBSP Olive Oil
- 1 TBSP paprika
- 1/2 red onion
- 2 cups rotisserie chicken, shredded
- 4 tomatoes
- 1 yellow onion, roughly chopped
Instructions
Make pico de gallo: dice tomatoes, red onion. Roughly chop cilantro.
Mix together. Cover and refrigerate.
Add 1 TBSP Olive Oil to a large pot on medium high.
Add onion, bell pepper and garlic. Cook until onion is softened, about 5 min.
Add the chili and paprika powder.
Mix together and cook another 2 minutes.
Add tomatoes and green chilies.
Mix together and cook for 2 minutes more.
Mix together. Take off heat and use stick blender to puree broth until the consistency is smooth.
Add tortillas and puree with stick blender until smooth.
Replace pot on heat and add chicken and corn.
Mix and let simmer 15 minutes.
Meanwhile, heat oven to 400 degrees. Slice other 6 corn tortillas into 1/2 inch slices.
Place on baking sheet and add olive oil. Toss together. Cook until crispy, about 10 minutes.
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