Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe

By: Danielle Dorman

One bowl of this crowd pleaser packs in two servings of veggies –
and it’s so delicious your kids will never even notice!

Prep Time: 30 minutes
Cook Time: 45 minutes
Ready In: 1 hour, 15 minutes

2-3 Tablespoons of olive oil
2 sweet onions, chopped
1 green pepper, minced
2 mild chili peppers – diced (Aneheim pepper, banana pepper, Hablano pepper all work well). Use the seeds for a spicier broth.
5-6 stalks of celery, chopped
1 – 16 ounce can of diced tomatoes
1 bulb (yes, I said bulb!) of garlic, minced
1 zucchini, cut in quarters then chopped
4 carrots, chopped
3-4 ears of fresh corn, cut from cob
4 boneless and skinless chicken breasts
2 teaspoons of Emerils “Essence” spice
1 teaspoon of oregano
2 teaspoons of cumin
2 teaspoon of chili pepper
2 bunches of cilantro – washed and stems removed
2 – 32 ounce cartons of chicken stock
Juice from 6-7 limes

Sautee onions in olive oil until they are good and soft (2-3 minutes). Add the spicy peppers, green peppers and celery. Sauté for 1-2 minutes, then add the garlic and let it cook for another minute or two, stirring frequently.

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