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….