Red Pepper Chicken Tortilla Soup
When life gets stressful, there is something soothing about soup. This one is also simple, and spicy. This recipe is the perfect for one or makes a great group soup. It is quick and easy, but full of flavor! The left over base can be frozen for a future cozy night or as reality would have it – lunch at your desk.
- 2 tablespoons olive oil
- ½ diced white onion
- 3 garlic cloves, minced
- 1 bunch of diced cilantro leaves
- 2 sliced avocados
- ¼ cup lowfat sour cream
- 1 package of frozen corn (fresh is best, or can works too)
- 1 can fire roasted diced tomatoes
- 2 small fresh red Thai chiles or 1 red jalapeño chili (optional)
- 1 small lime – juice and zest
- 1 large carrot, shredded
- 2 chicken breasts
- 2 cans chicken broth
- 1 can tomato juice
- 1 box red pepper soup
- 1 tortilla (any kind) cut into strips and broiled until lightly browned and crisp
- 1 package of shredded jack cheese
- Hot Sauce (optional)
- Salt, pepper, and cumin
Poach chicken on medium heat in chicken broth until almost cooked, but still pink in middle. Allow to cool. Meanwhile, in large soup pot, heat oil in large soup pot over medium heat. Add onion, carrot and garlic; sauté until tender, about 2 minutes. Add salt, pepper, and cilantro. (Start light, add more to taste as needed throughout cooking.) Add diced tomato, fresh tomato, tomato juice and corn. Bring to simmer and cook, stirring as needed.
Once chicken is cool enough to touch, pull apart into small strips/pieces. Add to soup and stir.
Divide rice among 4 shallow bowls. Top each with cilantro and sliced avocado. Add sliced jalapeño if you dare. Squeeze lime juice on soup and add fresh zest. Drizzle with sour cream and sprinkle with cheese. Add crispy tortilla strips. Add hot sauce to taste and serve.