DREAM DISHES | 10 MINUTE TORTILLA SOUP
Prep time: 5 minutes
Cook time: 5 minutes
Cooling time: 2 minutes
Servings: 3 quarts (about 6)
☁️ 2 quarts chicken stock, low or no sodium
☁️ 2.5 cups shredded rotisserie chicken
☁️ 1.5 cups frozen corn kernels
☁️ 2 pouches microwaveable rice, white or brown
☁️ 1 jar garlic cilantro salsa (the fighter)
☁️ **To make a vegan option, substitute vegetable stock and use hearts of palm, shredded, in place of chicken.**
☁️ Crushed DATG tortilla chips
☁️ Shredded cheese
☁️ Sour Cream
☁️ Diced Avocado
☁️ Pickled jalapeno slices
☁️ Place a soup pot on the stove and add the chicken broth. Turn heat to medium-high.
☁️ Shred the chicken right into the pot. (Or you can poach two raw chicken breasts in the chicken stock until they reach an internal temp of 165, then remove, shred and return to pot of stock.)
☁️ Add in the frozen corn. Let the pot come to a simmer (bubbling around the edges).
☁️ Pour in the whole jar of salsa and allow the soup to simmer for about 6 minutes.
☁️ Microwave the rice pouches. Put a big scoop of rice in each of your serving bowls and ladle the soup over top.
☁️ Add your favorite toppings and enjoy!
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