You will be shocked at how easy this is & how complex the flavors are. When we lived in Burbank, we used to go to the Mexican restaurant and I wanted to eat their chicken tortilla soup by the bucket load. I had to find a way to recreate it. I spent years trying to get the flavors down & was shocked with how I ended up getting there ha…
The ingredients in this soup are pantry staples & it only needs to cook for 30 mins!
Chicken Tortilla Soup
3 yukon gold potatoes, chopped
3 carrots, chopped
38 oz jar of pace picante salsa (medium)
1 qt chicken stock
1 tsp chili powder
2 tbsp salt, divided
2 limes, juiced
1-2 cups shredded chicken
Toppings: tortilla chips, avocado, sour cream (or greek yoghurt), cheese & a lime wedge
Chop carrots and potatoes and place in a pot with some olive oil & 1 tbsp salt. Saute for few minutes then add in jar of salsa (tip, fill with 1/4 cup water and shake to ensure you get all the salsa out of the jar and pour into pot!). Pour in the stock & bring to a boil. Add chili powder and juice 2 limes into the soup. Taste & season with 1 tbsp more of salt if needed. Add in shredded chicken and stir. Reduce heat, cover & simmer until veggies are cooked through. Serve with preferred toppings!
