My husband loves tortilla soup (so do I!) this one is rich with the roasted spices in our SplenDishes Mexican Blend and homemade chicken stock. Paired with buttery sweet cornbread, it's great on these chilly fall evenings! Enjoy
2 chicken breasts
1 Tbs olive oil
1 onion, chopped
4 carrots, chopped
2 green bell peppers, chopped
2 garlic cloves, chopped
1-28oz can diced tomatoes
6 cups chicken stock
1 Tbs SplenDishes Mexican Blend
1 tsp salt
1/2 tsp red chili flakes
Garnish: crispy tortilla strips, cheese, avocado and whatever else you like!
In a large soup pot, sauté onion, carrot, bell pepper and garlic in olive oil (about 4 minutes). Stir in SplenDishes Mexican Blend and salt, stirring and roasting spices for a few minutes. Add tomatoes and chicken stock bringing to a boil.
Once boiling, add chicken breasts (whole) and simmer for 1 hour. Pull chicken out and chop or shred then add back into soup and continue to simmer for another 30 minutes.
Garnish soup with your favorite toppings such as shredded cheese, crispy tortilla strips and avocado. De-lish!
Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.
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