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Soup

Spicy Chicken and Lime Soup

Quick, easy, and spicy, too, there's a lot to love about tortilla soup. Our recipe is made with chicken stock and already-cooked shredded chicken, which means the prep is quick.

Ingredients :

    3 teaspoons vegetable oil

    2 garlic cloves, minced

    1 tablespoon tomato paste

    1 cup diced tomatoes with liquid (from a 15-ounce can)

    4 teaspoons chili powder

    10 cups chicken stock (homemade or 2 1/2 boxes of storebought stock)

    Coarse salt and ground pepper
    2 ounces cotija cheese, crumbled (⅓ cup)
    3 corn tortillas, cut into thin strips
    4 cups shredded chicken
    ½ avocado, thinly sliced
    ¼ cup fresh cilantro leaves
    1 scallion, thinly sliced
    Lime wedges, for serving

Direction :

    Preheat oven; cook garlic:
    Preheat oven to 400°F. In a large pot, heat 1 teaspoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds.
    Add tomato paste, tomatoes, and chili powder and cook; add broth:
    Add tomato paste, diced tomatoes and liquid, and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes. Add broth and bring to a boil; season with salt and pepper.
    Toss tortilla strips with oil and bake:
    Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, 8 minutes, tossing halfway through.
    Divide chicken, avocado, cheese, cilantro, and scallion among six bowls; top with broth and tortilla strips. Serve with lime wedges.