Cafe Rio-Inspired Chicken Tortilla Soup

• Gluten free
• Paleo

• Meat

  • 3 Chicken breasts, large cooked and shredded

• Produce

  • 4 Carrots, small
  • 4 stalks Celery
  • 1 Handful Cilantro, leaves
  • 3 tsp Garlic
  • 1 Onion, medium

• Canned Goods

  • 3 boxes Chicken broth

• Condiments

  • 1 Pico de gallo

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 4 tsp Cumin

Found on onegoodthingbyjillee.com

Description

Ingredients

• 4-5 small carrots, chopped
• 4-5 stalks of celery, chopped
• 1 medium onion, chopped
• 4 tablespoons olive oil
• 3 teaspoons garlic, minced
• 4 teaspoons cumin
• Salt
• Pepper
• 3 boxes chicken broth
• 3 large chicken breasts, cooked and shredded
• Handful of cilantro leaves
• Pico de gallo, tortilla strips, shredded cheese, avocado, green onions, cilantro, sour cream etc. for garnish
• 4-5 small carrots, chopped
• 4-5 stalks of celery, chopped
• 1 medium onion, chopped
• 4 tablespoons olive oil
• 3 teaspoons garlic, minced
• 4 teaspoons cumin
• Salt
• Pepper
• 3 boxes chicken broth
• 3 large chicken breasts, cooked and shredded
• Handful of cilantro leaves
• Pico de gallo, tortilla strips, shredded cheese, avocado, green onions, cilantro, sour cream etc. for garnish

Directions

• In a large pot heat olive oil on medium until hot. Add the carrots, celery and onion. Saute for 1-2 minutes.
• Add the garlic, cumin and salt and pepper. Saute for about 8-10 minutes or until the vegetables start to soften.
• Add the chicken broth, cilantro and shredded chicken. Turn down the heat and simmer for about 20 minutes or until the soup is hot. If desired, add more cumin, salt and pepper to taste.
• Serve hot and garnish with your choice of toppings.
• In a large pot heat olive oil on medium until hot. Add the carrots, celery and onion. Saute for 1-2 minutes.
• Add the garlic, cumin and salt and pepper. Saute for about 8-10 minutes or until the vegetables start to soften.
• Add the chicken broth, cilantro and shredded chicken. Turn down the heat and simmer for about 20 minutes or until the soup is hot. If desires, add more cumin, salt and pepper to taste.
• Serve hot and garnish with your choice of toppings. I love to pile mine high with fresh pico de gallo, tortilla strips, shredded cheese, avocado and cilantro.
• If you really want to send your soup over the top try making your own tortilla strips! All you need to do is slice up corn tortillas in strips, coat them in a little olive oil, put them on a cookie sheet and sprinkle with kosher salt. Bake at 400 degrees until they are crispy. It shouldnt take more than 15 minutes or so.