It is April 20th and it snowed here today.  So instead of firing up the grill for dinner, I pulled out the Le Creuset and made soup.  My kids love this tortilla soup.  I think the chips are what attracts them, but that’s ok with me since they are eating a lot of great vegetables with them.  In the pictures below I have doubled the recipe.  A single recipe will easily feed four or five.

2 Tbsp olive oil
1 medium yellow onion chopped
1 jalapeno diced
1 tsp salt
2 tsp cumin
1 28 oz can fire-roasted diced tomatoes
4 cups chicken broth
2 chicken breasts, poached and shredded
1 zucchini diced
2 tbsp fresh cilantro chopped
juice from 1/2 a lime
3 dashes tabasco

Saute onion and jalapeno in olive oil over medium heat until the onion is translucent, 6-8 minutes.
Add salt, cumin and tomatoes and simmer for 5 minutes.
Add remaining ingredients and bring to a simmer.
Cook for 20 minutes.
Pour in bowls and top with shredded Monterey Jack cheese and chopped avocados.
Serve with tortilla chips.

saute onion and jalapeno
add tomatoes and seasoning
shredded chicken
 zucchini and cilantro
Print Friendly, PDF & Email