• Robyn Bottens

Chicken Torilla Soup - Serve your Mexican cravings!

Updated: Apr 29, 2020

As the weather starts to change, we get a little "itch" for fall. We all know that fall weather brings soups, fuzzy blankets, and shorter days.




Here's one of Robyn's go-to recipes for a tasty soup!

Serves 4


Ingredients:

1 yellow bell pepper, chopped

1 orange bell pepper, chopped

1 green bell pepper, chopped

1/2 jalapeño pepper, sliced and seeded

1 yellow onion, chopped

1 cup fresh salsa

2-3 garlic cloves

juice of 1 lime

4 cups chicken broth

1 1/2 pound Grateful Graze chicken breasts or thighs cubed

1 tsp olive oil

1 Tbsp chili powder

1 tsp cumin

1 tsp paprika

1 tsp sea salt

1 tsp ground pepper


Optional toppings: Avocado, cilantro, tortilla chips and drizzle of lime.


Directions:

1. Preheat a medium pot over medium/high heat. Add olive oil. Once the pot is preheated, add chicken. After the cubes are lightly browned, add onion and peppers and sauté for 3-4 minutes - stirring occasionally.

2. Add remaining ingredients (not the toppings) to the pot and simmer on low for an hour.

3. Ladle into your favorite bowl and top with desired toppings.







45 views0 comments

Recent Posts

See All