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.
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| saute onion and jalapeno |
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| add tomatoes and seasoning |
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| shredded chicken |
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| zucchini and cilantro |
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| enjoy |
