Here is my easiest soup recipe.
Chicken Tortilla Soup
Ingredients:
- 1.5 lbs of chicken tenderloins {cubed}
- 2 zucchinis
- 1 medium yellow onion
- ears of fresh or frozen corn {cooked}
- 3 cups chicken broth
- 1 can tomato sauce {8oz}
- 1 can stewed tomatoes {28oz}
- 1 or 2 chipotle peppers in adobo {chopped, these are hot so how you
use will determine your heat}
- poultry seasoning
- salt and pepper
- 1 tsp. cumin
Garnishing:
- sour cream
- monterey jack cheese
- avocado
- tortilla chips
Step 1.
In a large pot heat some olive oil. Season chicken with poultry seasoning and salt. Over medium to high heat cook in pot until brown. Add cumin, zucchini, onion, and chipotle peppers. Cook until veggies are soft.
Step 2.
Add broth, tomato sauce, and stewed tomatoes. Bring to a boil.
Step 3.
While soup is coming to a boil remove corn from the cob. Add to soup once boiling.
Step 4.
Serve with cheese, a scoop of sour cream, diced avocado, and tortillas chips.
{note the GIGANTIC mound of cheese in my bowl, YUMMO. And I
totally forgot my tortilla chips until Hubby came home and asked where they were?! OOPS}
And speaking of eating, with Thanksgiving around the corner I put together
a Etsy treasury all about Thanksgiving tablescape. Check it out.
Enjoy!
