Chicken Tortilla Soup

Prep time: 20 minutes
Total time: 45 minutes

A tortilla-less soup recipe that has tortillas and crema fresca as an optional (but highly recommended) final garnish so you can serve and enjoy with your friends who are gluten free, Paleo, or dairy-free as well as those who eat everything!

  •  1 yellow pepper (diced)
  • 1 yellow onion (diced)

  • 3 cloves garlic (minced)

  • 1 small-medium yellow squash (diced)

  • 1 can fire roasted diced tomatoes (drained)

  • 1 lb chicken thighs (leftover chopped or shredded or marinated in Chipotle Winking Girl! Salsa and cooked and chopped or shredded)

  • ½ cup tomato juice (or juice set aside from can of tomatoes above)

  • 1 ½ cup chicken broth

  • 1 jar Chipotle Winking Girl! Salsa

  • Olive oil (for sautéing)

  • 1 Tbsp arrowroot powder mixed into ¾ cup warm water (for thickening)

  • ½ tsp dried oregano

  • Pinch of cumin

  • Salt and pepper (to taste)

  • Zesty Crema Fresca – click for recipe

  • Cabo Original and Blue Corn Tortilla Chips (for garnish)

Warm some olive oil in a large frying pan with high sides and add the garlic and onions. Sauté for about a minute and then add the diced peppers, yellow squash, and some salt and pepper, continuing to sauté for 2-3 minutes.
Add the cooked chicken and drained can of tomatoes and warm until the mixture is well incorporated and hot all the way through.
Add the tomato juice, chicken broth, Winking Girl! Chipotle salsa, cumin, and oregano and let simmer on low uncovered for 20-25 minutes.
Slowly add in the arrowroot/water mixture and stir, heating on medium or high for 3-4 minutes or until mixture thickens.
Serve hot and top with Zesty Crema Fresca and Cabo Tortilla Chips.

 Serves about 6

Now go grab yourself a drink and enjoy your evening. You just made a soup that nearly EVERYONE can enjoy!