Chicken Tortilla Soup

This chicken tortilla soup is probably one of the easiest and most delicious recipes you’ll find around. It’s always a crowd pleaser!

Ingredients

1 whole onion finely chopped

2 carrots peeled and diced

4 stalks celery chopped

OR

2 containers ready chopped soup starter (Trader Joe’s)

2-3 tablespoons olive oil

1 whole chicken/10-12 cups broth

1 bag of organic corn chips

1 small can diced green chile peppers

1 bag frozen roasted corn (Trader Joe’s)

Blenditup southwestern spice mix (I couldn’t find it in my local markets so I ordered it here )

Directions

Making your own chicken broth is always preferable, but if you don’t have time or just don’t feel like it, store bought will work. If you do make your own, boil the chicken for a rich broth (I add o whole onion chopped, a whole head of garlic cut in half crosswise, a celery stalk, and 1-2 two carrots). Strain the broth and de-bone the chicken. Cut into bite size pieces and set aside.

Saute the chopped onions, carrots, and celery in olive oil until softened. Add half the bag of corn and 1 tablespoon of Blenditup southwestern spice mix. Remove from the stove.

Put some chicken broth in a blender with two handfuls of tortilla chips, the other half of the bag of corn, and the can of green chiles. Blend well and add to the broth. Put the sauteed vegetables and cut up chicken in the broth as well and let simmer for a few minutes. Do not over-cook the vegetables.

Serve with lime, cilantro, tortilla strips, white cheddar, and avocado. Bon Appetite!

Recipe courtesy of my friend Nancy Adham.