Chicken Tortilla Soup
 
 
Author:
Serves: 6-8
Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons Earth Balance Buttery Sticks (or regular butter)
  • 1 large onion, roughly chopped
  • 3 cloves garlic, chopped
  • 1 medium poblano pepper, roughly chopped
  • ¾ cup Rotel tomatoes with green chiles (mild)
  • 6 white corn tortillas (6-inch) cut into small pieces
  • 1 tablespoon mild chili powder
  • 1 tablespoon ground cumin
  • 32 ounce carton chicken stock (I use Swanson)
  • 32 ounce carton low sodium chicken broth (I use Swanson)
  • ½ teaspoon kosher salt (more to taste)
  • 3 cups coarsely shredded roasted chicken breast (I use Costco roasted chicken and shred the breast meat)
  • Toppings:
  • crushed tortilla chips
  • diced avocado
  • chopped cilantro
  • lime wedges
Preparation
  1. Combine olive oil and butter in a large soup pot over medium heat. Add onions, garlic and poblano pepper. Sauté until onions are lightly browned, about 10 minutes.
  2. Add tomatoes and tortillas and stir to combine with other ingredients for a minute or two.
  3. Add chili powder and cumin, stirring to coat the vegetables.
  4. Add chicken broth, chicken stock and salt to the pot, stirring to mix the soup. Bring to a boil then simmer for about 20 minutes on med-low heat until the soup thickens slightly.
  5. Remove pot from burner. Using an immersion blender on low speed (so the soup doesn't splatter) puree the soup until it is smooth. Add the chicken to the soup.
  6. Serve with crushed tortilla chips, avocado, cilantro and lime.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2020/03/27/chicken-tortilla-soup/