I am sure you will absolutely love this soup. It is so easy to make and has just enough spice to give it a little kick. Michael hates soup, but he will sit and eat bowl after bowl of this.
Chicken Tortilla Soup
Ingredients:
Whole roasted chicken- pulled into pieces earlier in the day
2 quarts chicken stock
2 cans mild rotel
1 jalapeno- deseeded and chopped
1/2 medium onion- chopped
3 tablespoons Olive oil
Pinch of salt
Grated cheese, avocado slices, lime and tortilla strips for garnish
2 quarts chicken stock
2 cans mild rotel
1 jalapeno- deseeded and chopped
1/2 medium onion- chopped
3 tablespoons Olive oil
Pinch of salt
Grated cheese, avocado slices, lime and tortilla strips for garnish
Directions:
In advance: Take chicken off the bones and pull into bite size pieces.
1. Heat your dutch oven or pot over medium high heat. Chop your onion and jalapeno and place in the pot with the olive oil. Cook until tender.
2. Add chicken stock and stir to get all the brown bits off the bottom. Then add both cans of rotel. Simmer 15 minutes.
3. Add chicken and simmer another 15 minutes to let flavors fuse together.
4. Ladle into bowels and garnish with tortilla strips, cheese and avocados and a lime on the side.
1. Heat your dutch oven or pot over medium high heat. Chop your onion and jalapeno and place in the pot with the olive oil. Cook until tender.
2. Add chicken stock and stir to get all the brown bits off the bottom. Then add both cans of rotel. Simmer 15 minutes.
3. Add chicken and simmer another 15 minutes to let flavors fuse together.
4. Ladle into bowels and garnish with tortilla strips, cheese and avocados and a lime on the side.
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