Chicken tortilla soup

Lately, I have become a big fan of soups. I usually eat some kind of soup for lunch at least twice a week, sometimes three or four times. I found that soups are very low in calories and they fill you up more than just a salad. While I am fine with just chicken noodle, when I have time, I like to take my Saturday afternoon to let a big pot simmer on the stove, then eat it through the week. It also makes the house smell amazing!

Chicken tortilla soup
1 red bell pepper, julienned
1/2 onion, julienned
1- 1 1/2 cartons chicken broth
1 can diced tomatoes
2 tablespoons tomato paste
Velveeta cheese
Salt, pepper and fajita seasoning to taste
chicken, cooked and shredded (optional)

Heat a Dutch oven or pot to medium high heat. Cook the onions and peppers down until very soft. Pour in tomatoes, a carton of chicken broth, and the tomato paste.

Cook for several hours and add more chicken broth as needed. Using a emersion blender or regular blender, blend until smooth.

At the end of cooking put in little bits of velveeta to the desired thickness and taste and add chicken.

Comments are closed.

2024 © Mandy and Jace is proudly powered by WordPress
Entries (RSS) Comments (RSS) | Esther Theme By Patrick