Better than Whole Foods Chicken Tortilla Soup
This recipe takes Whole Foods Chicken Tortilla Soup to the next level with zucchini and squash.
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.