Sing For Your Supper » Joel’s Favorite Chicken Tortilla Soup…

By jenknoll

Ingredients

• 6 cups chicken stock
• 2 cups cooked, shredded chicken (I like to roast or poach bone-in chicken breasts until tender, then shred the meat. Additionally, you could also use a store-bought rotisserie chicken)
• half an onion, chopped
• 1 clove garlic, minced
• 2 small-medium zucchinis, chopped
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon chipotle chile powder
• juice from 2 large limes
• salt and pepper to taste

Details

Servings 3
Adapted from singforyoursupperblog.com

Preparation

Step 1

Coat a large saucepan with olive oil over medium-high heat, add onion and zucchini and sautee until tender, about 3 minutes. Add the garlic, chili powder, cumin, chipotle chile powder, salt and pepper and stir until fragrant. Pour in stock and bring to a boil. Add the shredded chicken, reduce the heat to medium and simmer until the chicken is heated through. Add the lime juice and taste for seasoning. Ladle into bowls and top with and desired garnishes. Serves 4.

Garnish ideas:

crushed tortilla chips
shredded Monterey Jack cheese
sliced avocado
fresh cilantro