Tortilla Soup With Undercover Veggies!

"This soup has a hidden agenda...it's mission is to get your picky family to eat more veggies and LOVE IT! This soup can be made vegetarian or with chicken/turkey. Either way, it will be a hit. I have never met a guest who didn't like this soup. PLUS...it's healthy! Don't let the long ingredient list fool you. Pick and choose what you like or use what you have on hand. You can't mess it up. This recipe makes a large pot of stew, but it freezes very well."
 
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photo by Faux Chef Lael photo by Faux Chef Lael
photo by Faux Chef Lael
Ready In:
1hr 20mins
Ingredients:
22
Serves:
10-12
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ingredients

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directions

  • Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
  • Add all the rest of the ingredients to the large pot and bring to a boil.
  • After about 15 minutes, remove the chicken breasts and shred. (Two forks work well to pull the chicken apart!).
  • Return shredded chicken to the pot and simmer an additional 45 minutes.
  • Serve, topped with desired toppings.

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Reviews

  1. I'm happy to be the first to review this wonderful soup recipe. It is delicious and so easy to prepare. I wasn't sure if I'd like the addition of zucchini but I loved it. The flavor combinations are great. I enjoyed it with crumbled tortilla chips on top. Yummo! Thank you for sharing. This recipe is going into my 'best of the best file'. Made for the Bargain Basement tag game in the Cooking Games with Friends forum.
     
  2. We loved this tasty and very healthy soup! I used 2 cups of diced rotisserie chicken since I had it on hand. Otherwise made as directed using the wine and fresh jalapeno options. It made a whopping 18 cups of soup. Thanks for sharing! Made for Spring PAC 2014.
     
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RECIPE SUBMITTED BY

I'm an artist and I work from home, so I love to have the smell of something delicious cooking in the background while I'm working. Cooking is the way that I show love to my family and friends -- I get that from my Southern grandma, who always made amazing meals for our large extended family. Since I learned to cook from her, I always end up making meals that could feed a small army. Down home, old fashioned, comfort foods that make lots of leftovers are my specialty. I love to eat any kind of ethnic food but I'm just learning to cook from different cultures. My favorite place in the world is New Orleans, so I love to make Cajun and Creole food. I call myself the Faux Chef because I don't have the talent to be a chef but I try really hard. My problem is, I never measure anything (thanks, Grandma!) which makes me TERRIBLE at baking.
 
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