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Meat
Easy
4 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
No Diets specified
Submitted by Rookie Shapiro This recipe was inspired after a visit to Kitchen 18 in Scottsdale, Arizona. I loved the soup so much that I begged them for the recipe, which they wouldn’t disclose. So I made it my mission to try to replicate this recipe! I love cooking but have never recipe developed before! The results were amazing and this soup is a top favorite! Definitely a different change from the typical tortilla soup with corn, beans and tomatoes, which kids don’t always like!
1 onion, diced
2 green peppers. diced
6 cloves garlic. minced
Few stalks celery, diced
3/4 tablespoon chili powder
1/4-1/2 tsp cayenne pepper (start with 1/4 unless you like spicy!)
6 cups water
2-3 bone in, or deboned chicken breast.
1 package mini corn tortilla wraps
Avocado for garnish
Sauté the garlic, peppers, celery, and onions in some oil. Drain as much oil as possible if you want to prevent an oily looking soup.
Add in the water, chicken breast and spices and bring to a boil. Boil for as little as 1 hour, or on a low simmer as long as 3-4 hours (more flavorful the longer you cook). Remove the chicken breast and shred, and throw it back into the soup. Add salt and pepper to taste, if needed.
Separately, cut corn tortillas into strips and fry in heated oil until becomes crunchy. Let drain on paper towel.
Spoon some soup into a bowl, sprinkle some tortillas on top, and spoon half a freshly sliced avocado on top.
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