Chicken Tortilla Soup
A recipe for classic Chicken Tortilla Soup, loaded with veggies, easy to make and so satisfying on a chilly day.
Ingredients:
- 1 large Onion, chopped
- 2 Green Onions. thinly chopped
- 2 tbsp. Extra Virgin Olive Oil
- 4 Garlic Cloves, minced
- 2 1/2 tbsp. Whole Wheat Flour
- 4 1/2 cups certified organic, reduced-sodium Chicken Broth
- 2 cans, no-salt-added Diced Tomatoes, do not drain
- 1 can no-salt-added Tomato Sauce
- 1 can of chopped Green Chilies
- 1 1/2 tsp. dried Oregano
- 2 tsp. Ground Cumin
- 1/4 tsp. Pepper
- 3 cups Cooked Chicken Breast, cubed
- 4 tbsp. fresh, minced Cilantro
- 1 1/3 cups baked tortilla chips
- 7 tbsp. Shredded cheddar cheese
- 1 Avocado, sliced
Directions:
- In a large Dutch oven, saute onion and green onions in olive oil until tender, add garlic and saute 2 minutes longer.
- Stir in flour until blended
- Gradually add chicken broth
- Stir in tomatoes, tomato sauce, green chilies, oregano, cumin, and pepper.
- Bring to a boil
- Reduce heat, cover, and simmer for 20 minutes
- Add chicken and cilantro, heat through
- Serve 1 1/2 cups of soup and top with cheese, crushed tortilla chips, and sliced avocado
