Chicken & veggie tortilla soup

Obligatory soup post, as we are heading into fall! If you're looking for a chicken tortilla soup that hits a little different, look no further. This brothy soup is packed with veggies and stringy cheese, with tortilla chips as a garnish.

Ingredients (serves 2)

• 1 32oz container of chicken stock

• 1 16oz can of your favorite red salsa (we used Frontera's double roasted tomato)

• 6 chicken boneless, skinless chicken thighs

• 2 zucchinis

• 1/2 yellow onion

• 1 poblano pepper

• Olive oil

• Chicken seasoning: 1 tbsp salt, 1 tsp pepper, 1 tbsp garlic powder, 1 tsp cumin

• Zucchini seasoning: 1 tsp salt, 1 tsp pepper

• Soup seasoning: 1 tsp salt, 1 tsp pepper, 2 tsp cumin, 1 tsp onion powder, 1 tsp poultry seasoning

• Garnishes: 1 avocado, 1 lime, shredded chihuahua cheese, and tortilla chips

Kitchen Tools

• Grill

• Oven

Instructions

1. Preheat oven to 425 deg F.

2. Line a baking tray with aluminum foil and place the chicken so there is space between them.

3. Drizzle olive oil on the chicken to ensure both sides are coated, while seasoning both sides with the salt, pepper, garlic powder, and cumin.

4. Place in the oven and let cook for 25 minutes (until browned on the outside).

5. Remove from oven and let cool. Once cool, shred the meat. Set aside.

6. Cut the zucchini into 1/2 inch slices (lengthwise).

7. Coat the zucchini slices with olive oil, salt and pepper.

8. On a hot grill, grill the zucchini for a few minutes until they are soft and have dark grill marks.

9. Remove from grill and let cool. Once cool, dice the zucchini. Set aside.

10. Dice the yellow onion and poblano pepper, set both aside.

11. In a medium soup pot, heat ~2 tbsp of olive oil over medium heat. Once hot, add the diced yellow onion to the pot. Stir and let cook for 2-3 minutes (until the onion starts to brown and become translucent.

12. Next, add the diced poblano pepper. Stir and let cook for 2-3 minutes.

13. Add the salsa to the pot. Stir and let cook for 2-3 minutes.

14. Add the chicken stock, salt, pepper, cumin, onion powder, and poultry seasoning. Stir to combine. Bring to a boil. Once boiling, bring back down to a simmer and cover and cook for ~25 minutes.

15. Add the shredded chicken and diced zucchini to the pot. Stir and let cook for another 5 minutes.

16. In your bowls, layer the avocado and cheese. Ladle the soup on top.

17. Serve with tortilla chips on the side to hand-crush over the soup (like croutons!) Drizzle with lime and enjoy!