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Chicken Avocado Tortilla Soup
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Test Kitchen Approved Recipe

Once you have all the ingredients ready this recipe comes together really fast. It has a kick of heat that can be cooled down with a dollop of sour cream and a sprinkle of cheese.


YIELD
4 to 6 servings

INGREDIENTS


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NOTES

*To char jalapeños, hold them over the flame of a gas burner with tongs, turning until charred. Or broil in oven turning every few minutes until charred.



DIRECTIONS

In a 5- to 6-quart saucepan over medium heat, combine jalapeños, onion, Peruvian Chile Lime, Cuban Island, Aleppo and garlic and stir until spices are fragrant. Add broth, tomatoes and green chiles and bring to boil. Reduce heat, cover and simmer 15 min., stirring occasionally. Add chicken and tortilla strips to broth and return to boil. Reduce heat, cover and simmer until chicken is cooked through, 5 to 10 min. Stir in cilantro (if using). Garnish each serving with avocado.



SERVING SUGGESTIONS

Serve with shredded cheese or sour cream and tortilla chips or warm cornbread.

THANKS TO
Kathi Hoy

NUTRITION
Dairy-Free
Sweetener-Free



ITEMS IN THIS RECIPE

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