Chicken Tortilla Soup
"Red salsa soup base and topping with avocados, crushed tortilla chips, and lots of cheese. This soup is full of flavor and good stuff! Give it a try. I believe that you will happily make it as a regular on your dining table!"
- 2 cups shredded chicken (Skip it if you are vegetarian. The soup is still going to be great without chicken!)
- 2 cups zucchini, diced
- 1 cup carrot, diced
- 1 cup sweet peas
- 1/2 cup white onion, diced
- 1 tablespoon butter, melted (about 0.5 oz)
- 1/8 teaspoon Ghost Pepper Hot Sauce (optional)
- 10 Roma tomatoes, roasted
- 1/2 cup white onion, roughly sliced
- 1 cup cilantro, firmly packed
Preheat oven to 350°F. Roast Roma tomatoes for 10 minutes. In the meanwhile, chop up vegetables.
When tomatoes are done. Allow cool. Quarter each one and place into your food processor or blender with garlic, roughly sliced onion, cilantro. Add chicken broth and a pinch of salt. Blend until smooth. (Depending on the size of your blender, you might need to process two or three batches to finish up the ingredients. It took me twice with my 8-cup food processor.)
Pour soup base into a saucepan and bring to a boil.
In a sauté pan, melt butter and sauté diced onion over high heat until fragrant. Add carrots and cook for 5 minutes. Add zucchini dices into the pan. Cook until the vegetables are tender.
Transfer cooked vegetables into the soup base. Add sweet peas and bring to a boil again. Stir in shredded chicken. Reduce to medium heat and simmer for 15 minutes. Stir occasionally. Taste and adjust the flavor by adding more salt if desired.
Drop in hot sauce. Stir until even. This is optional.