Welcome to Self Soul Space! This blog is designed to bring you healthy lifestyle tips. A true healthy lifestyle, embodies a healthy mind, body, spirit, and environment. Thanks for stopping by to check out my way of living.

Sunday, October 28, 2018

Mexican Chicken Tortilla Soup

As we finally move into Fall here in Delaware, my family and I love to eat soups, chilies, and stews.  This Mexican Chicken Tortilla Soup has become a fast favorite, and by fast I mean ready to eat in 30 minutes... Winner-winner-chicken dinner!!

Here's the recipe...

Mexican Chicken Tortilla Soup
serves 4, total time 30 minutes

2 c Tortilla Chips, crumbled and divided
2 tsp Olive oil
1/2 c chopped onion
1/2 c chopped poblano pepper
2 c sliced celery (about 4 stalks)
2 cloves garlic, chopped
4 medium tomatoes, chopped
3 c low sodium chicken broth
3 c low sodium vegetable broth
1 c frozen corn
3 c pulled rotissarie chicken
1 c sliced carrots (about 3 carrots)
1 tsp dried oregano
1 tsp ground chili powder
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 medium avaocado, chopped
1/4 c fresh cilatnro, chopped
1 lime, cut into wedges
4 tsp shredded cheese

Heat oil in a large dutch oven over medium heat.
Add onion, pepper, celery; cook; stirring frequently until tender (about 4min).
Add garlic; cook and stir for 1 min.
Add tomatoes; and cook for another 4 minutes.
Add 3 cups of broth, and 1/2 c of crumbled tortilla chips.
Then with an immersion blender, blend mixture until smooth; if you do not have an immersion blender, pour mixture into a blender or food processor; cover lid with a kitchen towel and blend until smooth (and return to pot).
Add remaining broth, corn, chicken, carrots, oregano. chili powder, salt, pepper; and bring to a boil over medium-high heat. reduce heat to medium-low; cook and stir occasionally for 10 minutes or until carrots are soft.

Evenly divide soup into 4 serving bowls, top with avocado, cilantro, cheese, and remaining tortilla pieces; and serve with a lime wedge.