Ingredients: |
Ingredients: 3 tbsp extra virgin olive oil
1 large onion, finely chopped
4 - 5 green onions, finely sliced (white and light green parts only)
1¼ cups finely chopped cilantro
2-3 cloves garlic, finely minced
1 tbsp dried oregano
2 tsp cumin
2 tsp Adobo powder (optional)
1 14½ -oz can low-sodium diced tomatoes (regular or fire roasted)
8 c low sodium chicken broth
1½ lbs shredded chicken
1 medium zucchini, sliced and cut in half
1 medium yellow squash, sliced and cut in half
2 tbsp lime juice
freshly ground black pepper
1 tsp sea salt
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Directions: |
Directions:-Add the chicken to a stock pot. Cover with just enough water to cover the chicken and
simmer for about 20 minutes or until the chicken is no longer pink inside.
-Remove the chicken from the pot and set aside to cool. After it has cooled, cut the
chicken and discard the skin and bones.
-In a large Dutch, heat oil over medium heat.
-Add onion, green onions, cilantro, garlic, oregano and cumin.
-Sauté for 8-10 minutes or until onions are translucent and tender.
-Add tomatoes and chicken broth and bring to a boil then reduce to a simmer.
-Add the chopped chicken, zucchini and yellow squash and cook for another 3-5
minutes or until zucchini and yellow squash is just softened.
-Stir in the lime juice.
-Add freshly ground black pepper and salt to taste.
-Serve bowls of soup topped with cubes of Pepper Jack Cheese, tortilla strips,
chopped cilantro, diced avocado and lime wedges. |
This recipe for Tortilla Soup is from