Description
A comforting and hearty chicken soup, thickened to a creamy consistency and packed with vegetables. Serve with homemade crispy tortilla strips and your favorite toppings for a perfect cold-weather meal.
Ingredients
Units
Scale
- 1 tablespoon (15ml) olive oil
- 4 boneless skinless chicken thighs or breasts (cut into chunks)
- 2 stalks celery
- 1/2 cup (118ml) diced onion
- 1/2 cup (118ml) diced carrot
- 1 cup (237ml) diced bell pepper
- 1 14 ounce (397g) can diced tomatoes
- 1 teaspoon (5ml) paprika
- 1 teaspoon (5ml) turmeric
- 1 teaspoon (5ml) garlic powder
- 1 teaspoon (5ml) onion powder
- salt and pepper (as needed)
- 1/4 cup (59ml) milk
- 2 tablespoons (30ml) cornstarch
- 4-5 thin corn tortillas
- 2-3 cups (473ml - 710ml) vegetable oil (for frying)
- shredded Mexican blend cheese
- sour cream
- diced avocado
- lime slices
Instructions
- In a large soup pot, heat the olive oil over medium-high heat.
- Add the pieces of chicken, and season with salt and pepper. Cook until lightly browned on all sides.
- Add the celery, onion, carrot, and bell pepper. Sprinkle in the paprika, turmeric, garlic powder, and onion powder, and mix everything together. Continue to cook until vegetables are soft and fragrant, 5-6 minutes.
- Add the can of diced tomatoes. In a small bowl, whisk together the milk and cornstarch, and add that into the pot as well. Finally, add enough water to the pot to just cover all the vegetables and chicken.
- Cover, and allow soup to cook for at least one hour.
- Meanwhile, prepare the crispy tortilla strips. First, cut your corn tortillas into strips.
- In a small pot, heat the vegetable oil over medium-high. A tip for checking if the oil is hot enough is to float a toothpick in the oil; once small bubbles form around it, the oil is ready.
- Add the tortilla strips a handful at a time, making sure to not crowd the pan. Cook until lightly golden brown, then transfer to a plate lined with a paper towel to drain. Sprinkle with salt and set aside until needed.
- When ready to serve, pour some soup into a bowl. Top with tortilla strips, shredded cheese, sour cream, diced avocado, and a squeeze of lime juice. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Cuisine: Tex-Mex