Hey everyone, today we are going to talk about an amazing, mouthwatering, comforting dish that’s perfect for the cold wet weather we’ve been experiencing. This is our chicken tortilla soup recipe that includes our favorite taqueria style chicken (https://thesylvaskitchen.com/amazing-taqueria-style-shredded-chicken/). I like to make a big batch of the taqueria chicken and freeze small portions, so if we are craving a warm, delicious homemade bowl of soup, it’s done in a jiffy. Once you have the taqueria style chicken made, this soup recipe can be completed in about 30 minutes if you’re in a crunch for time, or you can choose to slow cook it for an hour or two. Either way is delicious, but slow cooking it gives you a richer flavor. My entire family loves this soup!
To make this soup, start by cutting up carrots, celery, garlic, onions, and zucchini. Then to a large pot, add some avocado oil and sauté the carrots, celery, and onion for 3-5 minutes. Now, add garlic and cook for 1 minute. Next, add zucchini and seasoning, stir, then add canned diced tomatoes with green chilies, taqueria chicken, and chicken stock. Stir and bring to a boil. Cover the pot, reduce heat, and cook until vegetables are tender. Like I said before, you can cook it for as little as thirty minutes or as long as an hour or two. To serve, place a small amount of fried tortilla strips and a little shredded Mexican cheese in the bowl. Top with hot soup, avocado, sour cream, more tortilla strips, cheese, and a squeeze of lime. Just like that and dinner is served! Next time you’re craving some comforting tortilla soup, give this recipe a try. I promise, it will not disappoint! Enjoy!
