This recipe is delicious, filling, healthy (until I load it with cheese) and only gets better on day 2...but then again, what soup doesn't?
All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!
Serves 8
Prep Time: 10 mins
Cook Time: About 60 mins (really, you are prepping & cooking at the same time)
This is a tomato based tortilla soup.
What You Will Need:
Tomatoes in juice; 28 oz. (julienne or chef cut)
Diced tomatoes in juice with jalapeño; 14.5 oz.
White Corn; 15 oz.
White Onion
Garlic
Paprika
Chili Powder
Cayenne Pepper
Smokey Chipotle Seasoning
Garlic Powder or Garlic Salt (I use Garlic Dude from Garlic Shoppe in Gilroy)
Salt
Chicken Breast
Cojita Cheese
Cilantro
Avocado
Let's Get Started:
1) Start by boiling 2 chicken breast. Once done, let cool then shred and set aside. This can all be happening while you work on the next steps. I add paprika and black pepper to the water as I boil the chicken.
2) In a pot, combine the cans of tomato (juice & all), corn (drained & rinsed), the chicken broth, and the following seasonings:
- 1 tsp Paprika
- Dash of cayenne or more if you like it really spicy
- 1/2 tsp of chili powder
- Dash of a smokey chipotle seasoning
- 1/2 tsp of garlic powder/salt
- Pinch of sea salt
