In a large pot, heat 2 tsp (10 mL) of vegetable oil over medium heat. Add garlic and onion and sauté until softened, about 2 to 3 minutes.
Seasoned with smoky chipotle and garlic, enjoy bowls of this hearty, zesty chicken soup topped with shredded cheese, corn chips, avocado and green onions.
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Ingredients
In a large pot, heat 2 tsp (10 mL) of vegetable oil over medium heat. Add garlic and onion and sauté until softened, about 2 to 3 minutes.
Add diced tomatoes and 3 Tbsp (45 ml) of seasoning and simmer until liquid from canned tomatoes is almost evaporated.
Add chicken stock and bring to a boil. Reduce heat and simmer for 5 minutes.
Using a hand-held immersion blender, carefully puree the soup (Note: Use caution if using a traditional blender. Blend soup in small batches and remove vent from blender lid, covering the hole with a folded tea towel, to relieve pressure from escaping steam). Return soup to pot.
In a bowl, season diced chicken with remaining 1 tbsp (15 mL) seasoning. In a medium saucepan, heat remaining 2 tsp (10 mL) oil over medium-high heat. Add chicken and sauté until fully cooked through and slightly browned. Add Chicken to soup.
Divide soup into 6 bowls and top with ¼ cup (60 mL) each of cheese and crumbled corn chips. Garnish each soup with 2 Tbsp (30 ml) of diced avocado and 1 Tbsp (15 ml) of sliced green onions.
This was really delicious.. I had a hard time finding the spice mix though and wonder what I could use to replace it if I can't find the Southwest Chipotle seasoning again.
Kristel | September 25, 2018
I love this receipt, it is so easy. I received a box from Influenster and hello flavour and tried some recipes.
Natalia Oliveira | September 25, 2018
Love this recipe!! will definitely make it again!
Zoie fontana | September 08, 2018
Great recipe - I made this in my Vitamix and it was a breeze. Planning to add this to my dinner rotation this fall.
Erica Park | August 28, 2018
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