Chicken Tortilla Soup
Servings: 8
Prep Time: 15 min
Cook Time: 20 min
Ingredients
1/4 cup canola oil
1 cup coarsely chopped onion
1 Tbsp. diced jalapeño pepper, seeds removed
2 tsps. chopped garlic
6 cups chicken stock
1 (28-oz) can diced tomatoes, undrained
1 Tbsp. smoked chili powder or regular chili powder
1/2 Tbsp. ground cumin
1 tsp. each: fresh ground black pepper and sea salt
2 cups cooked and shredded chicken
1/2 cup coarsely chopped cilantro
2 (5-oz) bags Mrs. Cubbison’s Red Pepper & Jalapeño Tortilla Strips
4 medium, ripe avocados, diced
2 limes cut into 8 wedges
1 cup shredded Mexican cheese blend
Directions
- In a large stockpot over medium-high heat, heat oil until hot. Add onions, jalapeños and garlic; cook until onions are translucent.
- Slowly stir in chicken stock, tomatoes, chili powder, cumin, pepper and salt; blend well. Cover and bring to boil. Add chicken and cilantro; mix until well blended. Reduce heat, cover and simmer for 10 minutes; stir a few times to avoid sticking.
- In the middle of each soup bowl, place 1/2 cup Mrs. Cubbison’s Red Pepper & Jalapeño Tortilla Strips then top with a 1/2-diced avocado.
- Ladle with a heaping serving of soup. Squeeze 1 lime wedge over soup and sprinkle with 2 tablespoons of cheese. Garnish with remaining tortilla strips.
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