Description
A vibrant, hearty soup filled with spices, tender chicken, and fresh toppings that warms the heart and satisfies the palate.
Ingredients
- 1 1/2 lb. rotisserie chicken (about 3 cups shredded)
- 1/2 red bell pepper (diced)
- 1 hatch chile pepper (diced)
- 1 white onion (diced)
- 2 cloves garlic (minced)
- 1 carrot (peeled and finely diced)
- 3 1/2 cups chicken broth
- 1 cup water
- 1 lime (juiced)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/4 tsp cayenne
- 1 tsp chili powder
- 2 tbsp cilantro
- 2 corn tortillas (sliced into thin strips)
- 1-2 avocados (cut into 1/2″ chunks)
- 1/2 cup jack cheese (shredded, optional)
Instructions
- Heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium heat. Add the diced peppers, onions, carrots, salt, pepper, cayenne, and chili powder. Sauté for 8-10 minutes until the vegetables soften.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the shredded rotisserie chicken, chicken broth, water, lime juice, and cilantro. Bring to a gentle simmer and cover. Cook for about 40 minutes.
- While the soup simmers, prepare your tortilla strips in a large skillet over medium heat, tossing until lightly crisp and golden, about 1-2 minutes. Remove and cool on paper towels.
- After simmering, take the soup off the heat and cool briefly before serving.
- Serve topped with crispy tortilla strips, avocado chunks, and shredded jack cheese, if desired.
Notes
Serving with cornbread or a simple green salad enhances the meal. Garnish with fresh cilantro and a squeeze of lime for added brightness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican