This soup is one of my favs. It’s something between traditional chicken noodle soup and chicken tortilla soup. But this soup doesn’t have any noodles or tortilla strips, just veggies and chicken. It’s pretty flavor packed and is great to make and share or store and keep for a few days.
4 cups of chicken broth
1lb of chicken ( I picked up a rotisserie)
Chop up about a cup of celery and onion.
In a large pot combine onion, celery and a handful of carrots. I picked up a bag of already pre-sliced carrots. Makes life a little easier.
Dice up a few cloves of garlic… Ok maybe that’s more than a few. What can I say, I love garlic!
Peel some of the chicken off the bone. Dark meat is ok, adds lots of flavor. But be sure to remove all the skin.
Add chicken, garlic and four cups of chicken broth to the veggies in the pot. Depending on your ratio, you can add a cup or two of water if you think you need more liquid.
Bring the soup to a boil. Then cover and reduce to a rolling simmer for about 25min. Check the vegetables to make sure the have reached your desired tenderness.
Add some cilantro and avocado… This is where the southwest twist comes in.
You can add a little salt and pepper to taste.
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