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Chicken Vegetable Tortilla Soup
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Brief Description
Chicken Vegetable Tortilla Soup
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Main Ingredient
Chicken Breasts
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Category: Appetizers
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Can substitue fresh green poblano chile, roasted, peeled and diced for diced green bell pepper. While poblano chiles provide the best flavor, this does add another time consuming step and sadly, there's no shortcut.
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Posted By: mcarr
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Posted On: Mar 14, 2013
Number of Servings:
Ingredients:
- 1 tablespoons - Olive oil
- 1 whole - Onion diced
- 1 stalks - Celery diced
- 1/4 cups - Green bell pepper diced
- 1 cans - Salsa casera (7 oz.) (Herdez or Embasa brand)
- 5 cups - Shortcut Chicken Broth (Recipe can be found here on DishDish)
- 2 whole - Chicken breasts cut in bite-size pieces
- 1/2 cups - Thawed frozen peas or diced, cooked carrots (optional)
- 1 1/2 tablespoons - Fresh chopped cilantro
- 1 whole - Small avocado peeled and cut in pieces
- 3 1/2 - Monterey Jack, pepper Jack or Oaxaca cheese grated
- 1 packages - Tortilla strips (3.5 oz.)
- - Lime wedges
Directions:
Preheat oven to 200°F.
Heat the olive oil in a large skillet over medium-high heat. Add onion, celery and bell pepper and sauté until translucent. Add salsa and bring to a simmer. Stir in chicken broth and bring to a boil. Reduce the heat and add chicken, vegetables and cilantro. Season to taste with salt and pepper. Keep warm over low heat while heating the bowls.
Warm serving bowls in the oven. Place avocado, cheese and tortilla strips in each bowl. Add the soup and serve immediately with lime wedges.
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