Chicken tortilla soup uses variety of vegetables

Chicken Tortilla Soup is a delicious way to serve your family vegetables. Save and freeze the juices from baked chicken to make broth or use the convenient cubes, such as Knorr brand. A vegetarian version may be made by omitting the chicken and substituting vegetable broth. This recipe makes about 4 quarts.

Chicken Tortilla Soup

8 cups chicken broth or 8 cups water and 4 Knorr chicken broth cubes

1 bunch green onions with tops, sliced

10 baby carrots, sliced

2 stalks of celery, sliced

1 potato, cubed (leave the skin on)

1 cup bell pepper, chopped

6 ounces tomato paste

2 garlic cloves or ½ teaspoon garlic powder

1 can black beans, drained

12 ounces frozen corn

1 zucchini, coarsely diced

1 yellow crookneck squash, coarsely diced

2 chicken breast halves, grilled and cubed, or half of a rotisserie chicken, meat removed and cubed

2 medium tomatoes, coarsely chopped

1 cup salsa (I like Pace Picante Medium)

3 ounces sliced black olives, drained

1 bunch cilantro, washed, stems removed and coarsely chopped, reserve the leaves from about 6 stems for garnish.

1 bag tortilla chips

1-2 avocados, peeled and sliced

1½ cup shredded cheese (cheddar, reduced-fat cheddar, Jack or Mexican blend)

In a large pot, bring to boil the broth or water and broth cubes, then add onions, carrots, celery, potato, bell pepper, tomato paste, squashes and garlic….

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