Chicken Tortilla Soup

 

 

This recipe Makes a delicious, big pot of soup! I like to freeze the leftovers, so that it makes for an easy, week night meal.  The cumin, fresh cilantro and lime add so much flavor to this recipe.  The garnishes pack a lot more flavor, and are what make this soup extra special.   I like to load on lots of extra-sharp cheddar cheese, green onions, jalapeños and extra cilantro.  It literally is a bowl full of yummy goodness... I also, like to make my own tortilla strips and add them in for crunch.  See recipe below for tortilla strips. 

 

 

 

Ingredients:

 

3 large chicken breasts, cooked and shredded

3 -32 ounce boxes of chicken stock 

4 carrots, chopped

4 stalks of celery, chopped

1 medium onion, chopped

4 tablespoons olive oil

1 tablespoon cumin 

3-4 garlic cloves, minced

handful of cilantro (or 2-3 drops of cilantro vitality EO) 

sea salt and black pepper to taste

2 drops black pepper vitality essential oil (optional) 

2-3 drops lime vitality essential oil (optional)

For garnish:  fresh cilantro, green onions, lime wedges, pico de gallo, shredded cheddar, sour cream and tortilla chips. 

*Essential tip-  replace half the cumin with cumin vitality EO. Always start with one drop of essential oil and add slowly to your liking, as oils are potent. 

 

Directions:

 

In a large pot heat the olive oil over medium heat.  Add the carrots, celery, and onion.  Sauté approximately 10 minutes. Add the garlic, cumin, salt, black pepper and cilantro vitality essential oils.   Sauté an additional 10 minutes, or until veggies are softened.

Add the chicken stock, and shredded chicken.  Turn the heat to low and simmer 20-25 minutes until vegetable are done.  Add lime vitality essential oil at the end. 

Serve with garnishes. 

 

To make Tortilla Strips:

 3 flour tortillas, cut into strips about 2 inches long 

1 tablespoon extra virgin olive oil

sprinkle of sea salt 

 Preheat oven to 425 degrees.   Place tortilla strips in a single layer on a baking sheet and drizzle with olive oil to coat.  Sprinkle with sea salt to taste.  Bake approximately 8 minutes or until golden brown.  Turn halfway through baking time. 

 

 

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