Raising Arizona: A Baby-Sized Southwestern Soiree
Traditionally tortilla soup is devoid of fresh vegetables, but leave it to us to up the veggie and the health factor. This soup is SUPER delicious, and a healthy treat!
In a large stockpot, sauté the onion in some hot oil, then add the garlic and jalapeno peppers. Next, add the carrots and zucchini. Once they have browned, add the chicken. Brown the chicken on both sides and then add the corn, tomatoes, juice of the 2 limes and chicken stock. Bring to a boil, and then simmer, covered, for 1 hour.
Salt and pepper to taste.
Take the chicken out of the soup and shred it.
Pour the soup into bowls and top it off with the shredded chicken, tortilla strips, cilantro and avocado, you can also put sour cream on top if you like!
This soup freezes really well too, so make enough for 12 and save half for a rainy day!!!
- 1 onion, chopped
- 1 whole garlic head, chopped
- 2 jalapeno peppers, diced
- 4 carrots, chopped
- 4 zucchinis, chopped
- 3 chicken breasts
- 1 can of corn
- 1 can diced tomatoes
- 2 containers of chicken stock
- juice of 2 limes
- 6 corn tortillas, cut into strips
- 1 avocado, diced
- grapeseed oil