Chicken tortilla Soup
Recipe
- Salt and pepper your chicken thighs.
- Heat a large pan or Dutch oven over medium-high heat. Add a drizzle of your favorite cooking oil.
- Brown chicken (only a couple minutes on each side).
- Remove chicken and set aside.
- Chop the carrots, celery, onions, and garlic.
- In the same pan you used for the chicken, add your chopped veggies and sauté for about 3 mins.
- Add the diced tomatoes (including the liquid) and the tomato paste.
- Add a can of drained fire roasted corn.
- Add a packet of taco seasoning.
- Bring to a boil.
- Add chicken back (including any drippings) and simmer for 30 mins.
- Remove chicken, shred, and add back to the soup.
- Serve in a bowl with avocado, tortilla chips, cheese, cilantro, and a squeeze of lime!
Ingredients
2 lbs of boneless, skinless chicken thighs
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onions
5 cloves of garlic
1 can of diced tomatoes
1 tbsp tomato paste
1 can roasted corn
1 packet of taco seasoning (or make your own!)
Toppings of your choice like avocado, tortilla chips, cilantro, lime, cheese!