Today I am pulling a recipe from the archives, one that I posted back in 2019. As soon as the weather turns just the slightest bit cooler, this soup is one of the first that I make! It's a long standing family favorite, and it's so good!
I've been nursing a head cold (allergies), most of the week, and while I love this recipe, it's the perfect remedy if you're under the weather, especially with a cold or the flu. I like to make up a big batch and then freeze them in individual portions to have on hand in the event that one of us comes down with something, especially this time of year. In addition to being flavorful, it's also SUPER easy, which is a great thing if you are feeling a little less than your best but still need to put dinner on the table!
So without further delay, here is the recipe!
Santa Fe Chicken Tortilla Soup
2 Tbsp. vegetable oil
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
4 carrots, cut matchstick style
1 medium onion, chopped
3 whole boneless chicken beasts, cut into bite size pieces
1 can Rotel tomatoes
1 1/2 tsp. cumin
1 1/2 c. frozen corn
6 c. chicken broth (3 cans)
Limes
Tortilla Chips, broken
Put oil, vegetables, except corn, and chicken into a large soup pot. Cook over medium heat until chicken is done; reduce heat to medium-low and add tomatoes. Cook for 5 minutes. Add cumin, corn and broth; raise heat. Bring to a boil uncovered; reduce heat and simmer for 10 minutes. Stir in juice of one lime just before serving. Serve with broken tortilla chips and lime wedges.
I encourage you to put this one on your rotation this fall and winter! Once you've tried it, you'll be hooked!
~ Enjoy
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