- YIELD: 4 servings
I came up with this after eating at Chuy's and loving their tortilla soup sooo much I just had to try to make. And it turned out to be a big hit with the fam!!
|1-2||grilled or roasted chicken breast|
|1||14 oz can diced tomatoes|
|1-2||14.5 oz cans chicken broth|
|1||cup frozen corn|
|1-2||sliced celery stalks|
|1||small onion chopped|
|1||clove garlic chopped|
|1||Tbsp lime juice|
|2-3||Tbsp dried cilantro|
|2||Tbsp EVOO (olive oil)|
|Shredded jack cheese|
|1||chopped jalapeno (if desired)|
|Note: Use only 1 stalk celery and 1 carrot if you do not want your soup as chunky. You can also use the tomatoes drained if you don't want as broth as tomatoey. 2 cans of broth will also make the soup|
Simmer EVOO, garlic, onion and celery in large saucepan or soup pot for about 8 minutes. I also add in corn at this point and get the corn somewhat pan roasted for extra flavor. Then add broth, can tomatoes, diced chicken, carrots, cilantro, little pepper, lime juice. Let simmer low to med. heat for about 30 minutes. Top with avocado, jack cheese, chopped jalapeno (if desired spicy hot) and serve with tortilla chips.