Sometimes, when the weather starts to get chillier, the only thing that can warm me up is soup! It warms you from the inside, out! I have a DEEP love of Cafe Zupas and their amazing soups here in Utah, but the closest one is over an hour away. Their Chicken Tortilla Soup is one of my absolute favorites. I added a little extra stuff to make it a bit more “hearty”, and it turned out delicious. Serve it up in these delicious homemade bread bowls, and you have yourself and amazing cold-day dinner! 🙂
Chicken Tortilla Soup:
1 Tablespoon extra virgin olive oil
2 chicken breasts, cubed
2 14.5-oz cans of chicken broth
1 tsp cumin
3/4 cup of long-grain white rice
1 11-oz can of corn with red and green bell peppers
1 10-oz can of green enchilada sauce
1 cup salsa
1 Tablespoon chopped cilantro
2 Tablespoons lime juice
1/2 cup fiesta blend cheese
4 corn tortillas
In a large sauce pot, cook the cubed chicken and olive oil on medium heat until it is browned. Add the broth, cumin, and rice until boiling. Cover and let simmer on low for 20 minutes. Stir in corn, enchilada sauce, salsa, cilantro, and lime juice. Add cheese right before serving.
Top with extra cheese, sour cream, avocados and tortilla strips.
To make the tortilla strips, cut the corn tortillas into 1/2-1″ slices. Coat a frying pan with cooking spray, and add a layer of the tortilla slices. Spray the top of them with cooking spray, and turn them as they start to brown.
Adapted from: All Recipes