Chicken Tortilla Soup
Recipe: Chicken Tortilla Soup
  • 2 Chicken breasts poached and shredded
  • 1 Poblano Pepper roasted and chopped
  • 1/2 each Red and Green Bell Pepper chopped
  • 1 small Onion chopped
  • 2 cloves garlic diced
  • 2 Carrots chopped
  • 2 T Olive Oil
  • 2 Cans of Diced Tomatoes with juices
  • 2 T Fresh Cilantro chopped
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Chili Powder
  • Salt & Pepper to taste
  • Garnish with Jack Cheese Fresh Avocado, Sour Cream or Greek Yogurt, and Fresh Corn Tortilla Strips
  1. Poach chicken until cooked through, reserve water for soup (this is your "chicken broth"), set aside to cool
  2. During that time, chop fresh ingredients
  3. Sautee peppers, onion, garlic and carrots in olive oil until soft in a separate pot
  4. Add 2 cups broth, tomatoes, cilantro, and spices and bring to a boil
  5. Shred chicken and add to soup
  6. Add additional broth, as necessary
  7. Add salt and pepper to taste
  8. Reduce heat and simmer 20-30 minutes to allow flavors to meld
  9. Serve hot with desired garnishes