Go Back
Print

Roasted Chicken Tortilla Soup

Course Main Course

Ingredients

  • 1 cup chopped onion
  • 1 32 oz container chicken broth
  • 1 poblano chile pepper, seeded and chopped
  • 1 1/2 cups chopped tomato
  • 1 tsp ground cumin
  • four 6" corn tortillas cut into 1/2" strips
  • 2 cups shredded chicken
  • 1 cup corn kernels fresh or frozen
  • 2 avocados sliced
  • 1 lime juiced
  • 6 radishes sliced
  • 1/2 cup cilantro chopped
  • 3 sprinkles Slap Ya Mama spice or salt, cayenne pepper, black pepper
  • 1 tbsp olive oil

Instructions

  • Preheat oven to 375 degrees. In a 3 quart saucepan cook onion and poblano in 1 tbsp. olive oil over medium heat until tender, stirring occasionally. Stir in broth, tomato, cumin, 1/2 tsp. salt and 1/4 tsp. black pepper.
  • Bring to boiling. Reduce heat. Simmer uncovered for 15 minutes, stirring occasionally.
  • Meanwhile, place tortilla strips on baking sheet in a single layer. Sprinkle with Slap Ya Mama. Bake until crisp, about 10 minutes.
  • Stir chicken and corn into soup. Heat through. Just before serving, add avocados and lime juice. Top with tortilla strips, cilantro and radish slices.