Southwest Chipotle Tortilla Soup

Southwest Chipotle Tortilla Soup

12 Servings

1 Gallon water
1/4 Cup olive oil
16 oz boneless chicken breast, diced
2 Cups celery, chopped
3 bell peppers, chopped
1 medium yellow onion, diced
2 Cups carrots, chopped
2 medium Roma tomatoes, diced
2 Tbsp Tone’s® Southwest Chipotle
2 6 inch corn tortillas, cut julienne
1/3 Cup chicken base

1. In a medium size skillet, saute diced chicken in olive oil until fully cooked.
2. Add diced yellow onion and cook until onion is tender. Add remaining vegetables and Tone’s® Southwest Chipotle Seasoning to skillet and cook until vegetables are tender.
3. In a large pot, combine one gallon (128 oz) of water and 1/3 cup of chicken base and stir until base has completely dissolved. Add chicken and vegetables to the large pot and simmer on low for 25-30 minutes. 
4. Add julliened corn tortilla strips and serve.

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