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Chicken Tortilla Soup

Ingredients

  • 1 TBSP olive oil
  • 1 onion, chopped
  • 1 tsp minced garlic
  • 1 TBSP tomato paste
  • 14.5 oz fire roasted diced tomatoes
  • 4 oz diced green chilis, canned
  • 32 oz chicken stock
  • 1 lb chicken breast, raw
  • 1/2 TBSP cumin
  • 2 tsp paprika
  • 1/2 tsp kosher salt
  • 1 lime, juiced
  • 1/4 cup chopped cilantro

Instructions

  1. Preheat your GreenPan X Bobby Flay Enameled Cast Iron 5.5-Quart Dutch Oven over medium heat.

  2. Add olive oil to the pot and add in your chopped onions. Saute for 5 minutes.

  3. Add in your minced garlic and saute for another 1-2 minutes.

  4. Add in tomato paste and stir to combine.

  5. Pour in the fire roasted tomatoes, diced green chilis, chicken stock. Stir. Add in all the seasonings and stir to combine.

  6. Increase the heat to medium high and bring to a boil.

  7. Add in your raw chicken breast to the boiling liquid. Reduce heat to a simmer and cook for 20 minutes or until the internal temp of the chicken breast reaches 165F.

  8. Once chicken is cooked, remove from pot and place aside. Shred with 2 forks

  9. Return chicken to the pot and add in the juice of the lime & cilantro.

  10. Serve with tortilla chips, and if you'd like - crunch some up and add to your soup! You can also top with sour cream, cheese and more cilantro if you'd like!

  11. Store in airtight container and in the refrigerator!