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Chicken Tortilla Soup
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Chicken Tortilla Soup

For a vegetarian version replace the chicken stock with vegetable stock and the chicken with black or pinto beans.
Course Soup
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • 2 tbs olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 jalapenos or milder peppers of choice seeded and minced
  • 1 large can whole tomatoes hand-squeezed to a pulp texture
  • 1- quart chicken stock
  • 1 tbs cumin
  • 1 tbs dried oregano
  • Salt and freshly ground black pepper
  • 1/2 cups shredded cooked chicken
  • Veggies of choice – I like to add 1 ½ cups of chopped zucchini corn, and spinach or chopped kale
  • Juice of 1 lime
  • 2 avocados halved, pitted, peeled, and diced
  • 1 cup shredded Monterey Jack or cheddar cheese
  • 1/2 cup coarsely chopped fresh cilantro leaves for garnish
  • Lime cut in wedges for garnish
  • Tortilla strips or chips

Instructions

  1. Heat oil in a stockpot. Add the onions, zucchini, and peppers and sauté until tender. Add the garlic and sauté for another minute or two. Add the tomato pulp, seasonings, and stock and simmer, stirring occasionally, for about 20 minutes. Add chicken and greens if using and simmer until tender. Add lime juice and heat through.
  2. Put a small handful of tortilla chips in the serving bowls, pour soup over the chips and top with cheese, avocado and cilantro.
  3. Squeeze a lime wedge over or serve on the side.