Weeknight Chicken Tortilla Soup
DATE: December 29, 2022
- Time: 40 mins.
- Serves: 6
Featured product
De Spice Cito
Adobo Spice Blend
De Spice Cito Refill
Adobo Spice Blend
- 1 lb. rotisserie chicken meat, shredded
- 1 cup salsa verde
- 4 small Mexican onions or 1/2 yellow onion
- 1 tbsp Healthy On You ® De Spice Cito Adobo Spice Blend
- 8 cups chicken broth, separated
- 2 cups fresh or frozen corn
- 1 cup cilantro
- 1 15 oz can Pinto beans drained and rinsed
- 2 fresh tortillas, torn
Garnishes
- 1/2 cup cilantro, chopped
- 2 avocados, diced
- 2 tbsp fresh lime juice
- 1/4 cup green onions for garnish
- Sour cream
- tortilla chips
- lime wedges
Directions
- Heat a dutch oven or soup pot over medium high heat and add 6 cups of the chicken stock. Bring to a boil.
- Add the corn, pinto beans, reduce the heat to simmer, cover and cook for 10 minutes.
- Meanwhile, in a high powered blender, add the salsa verde, Mexican or yellow onions, torn tortillas, De Spice Cito Spice Blend and the remaining 2 cups of chicken broth. Process for 20 seconds until the tortillas are broken down and the liquid is a thick purée.
- Gently pour the purée into the pot with the stock and bring to a boil. Reduce the heat so the mixture bubbles gently; add the 2 cups of cilantro and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary.
- Divide the garnishes among 4 to 6 bowls. Ladle the soup into the bowls and top with the tortilla chips. Serve immediately with lime wedges.
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