This cooler weather has me craving some soup, I don’t know about you.
Since I made tortillas last week, it immediately popped into my mind to make a tortilla soup.
The tortillas crisped up perfectly (I actually may have liked the crispy little tortilla bits more than the regular tortillas).
The soup was slightly spicy with a great flavor.
Plus I swapped beans for roasted peppers.
I LOVE roasted peppers. And I was super geeked when they turned out perfectly. Needless to say I will be featuring a separate piece on making roast peppers and what to do with them.
I love crock pots! They are easy to just put everything in and let them cook. Or to warm them.
This soup made plenty and we enjoyed some Sunday before some football.
Nothing beats soup on a crisp Fall day!
Crispy Tortilla Soup
- 1-2 Spicy Tortillas
- 64 oz. chicken broth
- 14.5 oz. fire roasted tomatoes
- 2 roasted peppers, diced
- 1/2 lb- 1 lb. chicken, shredded
- 2 cloves minced garlic
- 1 onion, diced
- 1 tsp paprika
- 2 tsp chili powder
- 3 tsp cumin
- Optional Toppings: Avocado, Sour Cream, Green Onions, Cilantro
Let’s Make It Happen:
Saute garlic and onion with 1 teaspoon coconut oil or ghee. Add the chili pepper, paprika, cumin, salt and pepper. Stir. Add the broth and fire roasted tomatoes. Heat on hot for an hour. Add the shredded chicken and pepper. Cook on low for several hours until ready to eat.
Preheat oven to 375. Cut tortillas into strips. Spread out evenly on a baking sheet. Bake for 15 minutes. Toss half-way through.
Dish out soup. Serve with slices of avocado. Sour Cream. Sprinkle with some chopped green onions or cilantro. Lastly, add the tortillas. I omitted the avocado, because they make me nauseous, but feel free to add them.
Eat and enjoy!