appetizers

Southwest Chicken Tortilla Soup with Jack Cheese

Seasoned with smoky chipotle and garlic, enjoy bowls of this hearty, zesty chicken soup topped with shredded cheese, corn chips, avocado and green onions.
20 min
PREP TIME
20 min
COOK TIME
320
CALORIES
11
INGREDIENTS
6
Servings

INGREDIENTS

  • 4 tsps (20 ml) vegetable oil divided
  • 1 tsp (5 ml) Minced Garlic
  • 3/4 cup (175 ml) finely diced red onion
  • 1 can (796 ml) diced tomatoes
  • 4 tbsps (59 ml) Club House Southwest Chipotle Seasoning divided
  • 1 container (950 ml) Chicken Stock
  • 2 cups (500 ml) diced boneless skinless chicken breast (½-inch dice)
  • 1 1/2 cups (350 ml) shredded Monterey Jack cheese
  • 1 1/2 cups (350 ml) crumbled corn chips
  • 3/4 cup (175 ml) peeled pitted and cubed avocado
  • 6 tbsps (90 ml) sliced green onion

Preparation

  • 1 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.
  • 2 Add diced tomatoes and 3 Tbsp (45 ml) of seasoning and simmer until liquid from canned tomatoes is almost evaporated.
  • 3 Add chicken stock and bring to a boil. Reduce heat and simmer for 5 minutes.
  • 4 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.
  • 5 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.
  • 6 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.

NUTRITION INFORMATION

(per Serving)

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