I love chicken tortilla soup and I found a great recipe in Better Homes and Gardens. I tweaked it a bit and came up with a soup recipe that keeps all the delicious flavor in chicken tortilla soup and adds a ton of veggies!!
Loaded Chicken Tortilla Soup
6 cups chicken broth
2 cans white breast chicken meat
1 large yellow onion – chopped
4 carrots – chopped
1 bunch celery – chopped
1 bunch cilantro – washed and finely chopped
1 1/2 tsp cumin
1 tsp chipotle chili powder
1/2 tsp chili powder
1/2 tsp oregano
2 bay leaves
2 cups sugar snap peas – cut in half
2 small zucchini -cut into 1/4″ slices
1 can diced tomatoes
1 jalapeno – seeded and finely chopped
1 bag of baked tortilla chips
In a 6 quart soup pot, combine chicken broth, chicken, onion, carrots, celery, cilantro, cumin, chili powders, oregano, and bay leaves. Bring to a boil, reduce heat and simmer, uncovered until carrots are tender – maybe 45 minutes to an hour.
Add sugar snap peas, zucchini, tomato, and jalapeno. Simmer three minutes or until tender. Taste and season with salt.
When ready to serve add a handful and crushed tortilla chips to the bottom of bowl before adding soup.
Enjoy this awesome soup that is loaded with flavor and veggies!!