This soup was chock full of fresh veggies, chicken and spicy flavors! We really enjoyed it. The recipe was inspired from The Pioneer Woman's Chicken Tortilla Soup. As I've mentioned before her cookbook is great because it shows you step by step photos in each recipe. I would have loved to have cooked this in my dutch oven, however, I wasn't sure it would be big enough. If you have a large dutch oven I'd say go for it. Some notes regarding the recipe: I used hot rotel, 1/2 red bell, 1/2 green bell & 1/2 yellow onion. I also used all of the seasoning as the recipe suggests at the end and added a dash or two more of chile powder for extra spice. I drained the black beans but did not rinse them so they still had some of the sauce in them when I added them to the soup.
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| Chicken Tortilla Soup topped with cilantro, red onion, avocado & cheddar cheese |
We really like to load up on toppings whether it be soup, tacos or whatever. We used crushed tortilla chips, fresh avocado, diced red onion, cilantro, seriously sharp cheddar cheese & plain greek yogurt. I'd also suggest using some fresh chiles such as jalapenos or fresnos.
The recipe makes a good bit and is perfect for lunch during the work week - Yum!
Enjoy!
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