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Better than Whole Foods Chicken Tortilla Soup

This recipe takes Whole Foods Chicken Tortilla Soup to the next level with zucchini and squash.
Course Soup
Cuisine Mexican
Keyword whole foods chicken tortilla soup
Servings 6

Ingredients

  • 1-2 serrano peppers, seeded and thinly sliced
  • 1 cup fresh cilantro, minced
  • 1 28oz canned petite diced tomatoes
  • 4 cups chicken stock + 2 tbsp
  • 2 tsp ground cumin
  • 2 chicken breasts, cutlet thin and sliced
  • 1 tbsp extra virgin olive oil
  • 1 tsp ground sage
  • 1/4 tsp chili powder
  • 1 garlic clove, minced
  • 1/4 tsp lime juice
  • 1 zucchini, cut in half and thinly sliced
  • 1 yellow squash, cut in half and thinly sliced
  • 1 sweet onion, cut in half and thinly sliced
  • 2 small avocados, cubed
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • tortilla chips

Instructions

  • In a large dutch oven, add peppers, cilantro, diced tomatoes, chicken stock, and 1 tsp cumin on high heat and bring to a boil. Cover and reduce heat to low and simmer for 1 hour.
  • Once dutch oven is covered, cook the chicken: Add a tablespoon of oil to skillet on high heat. Lightly brown chicken on both sides and turndown heat to low. Add 1 tsp cumin, sage, chili powder, garlic, lime juice, zucchini, yellow squash, onion, and 2 tbsp of chicken broth. Cover and let cook for 10 minutes. Add chicken and juices to the dutch oven and continue cooking for remaining time.
  • Add avocados, salt, and pepper to the dutch oven. Stir and cover.
  • If serving immediately, spoon into bowls and top with tortilla chips. If you want to take this soup to the next level, let it cool and refrigerate for 4 hours or overnight. Reheat and serve.