Remember how I love anything with lime, crushed tortilla chips, and cheese? Well, this has all of that, which puts this recipe in my top 5 favorites. This is always what I want when I'm sick. Forget about the traditional chicken noodle soup (ok, there is a time and a place for that too, especially with homemade noodles---another day, I promise!). But this tortilla soup is a cup full of chicken/veggie/brothy goodness. Did I just say that? I believe I did.
You better enjoy this one!
{CHICKEN TORTILLA SOUP}
1 T. olive oil
½ c. diced white onions
1 tsp. chopped garlic
1 tsp. diced jalapenos
8 c. chicken broth
1 can coconut milk
2 c. julienne carrots
1 tsp. brown sugar
1 c. diced tomatoes
½ c. diced red onions
1 tsp. salt
½ c. diced white onions
1 tsp. chopped garlic
1 tsp. diced jalapenos
8 c. chicken broth
1 can coconut milk
2 c. julienne carrots
1 tsp. brown sugar
1 c. diced tomatoes
½ c. diced red onions
1 tsp. salt
½ lb. chicken, cooked & shredded
Garnishes:
Mozzarella cheese
Corn strips
Lime wedge
Combine oil, onions, garlic and jalapenos in a soup pot. Sauté for 2 minutes. Add remaining ingredients; bring to a medium simmer for 5 minutes. Pour soup into individual bowls; top with corn strips and cheese. Squeeze lime over the top.
1 comment:
I LOVED this! I used pepperjack cheese, and instead of fresh tomatoes, a can of diced tomatoes with lime juice and cilantro, undrained. I reduced the chicken broth from 8 to 6 cups. I couldn't believe how much flavor this dish had. Every ingredient combined to make it perfect. Thanks!
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