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Chicken Tortilla Soup

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If cauliflower can become pizza, then surely tortillas can become a warm, hearty soup. Customize the veggies and toppings for your own spin on this classic and save time by using the meat from a pre-cooked rotisserie chicken. 

Prep time: 15 min | Cook time: 45 min

Ingredients

  • 32 oz. Organic or Low Sodium Chicken Stock
  • 1 Al Pastor Sauce Starter
  • Pulled meat from a rotisserie chicken, approximately 2 lbs
  • 1 can (10 oz.) of diced tomatoes and chopped green chilies
  • 1 sliced medium to large jalapeño pepper, remove seeds to reduce the heat!
  • Your favorite variety of our Handmade Style Tortillas
  • 2 cups of shredded Monterey Jack cheese
  • Sliced avocado
  • Lime wedges
  • Fresh cilantro
  • Sour cream

Directions

Using a large stockpot, combine chicken stock, Al Pastor Sauce Starter, pulled chicken meat, can of tomatoes, 1 cup of shredded cheese and sliced jalapeño and place on low to medium heat. Simmer for 30- 45 minutes. You can also use a crockpot on low to medium heat for 1 – 2 hours.

To crisp tortillas, cut into strips or triangles and fry using a skillet and medium heat + your choice of oil (we like using a tablespoon of Coconut Oil for extra flavor). Be sure to not overlap tortillas to ensure they crisp evenly. Also works perfectly using an air fryer or baked in the oven for 8-10 minutes at 275°. Alternatively, you can also use fresh, warm tortillas.

Ladle into bowls and top with shredded cheese, a dollop of sour cream, fresh cilantro, avocado slices, and a squeeze of lime. Add tortillas. Serve immediately.

Serves 4 – 6 people 

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