Chicken Adobo Tortilla Soup
Learn how to make this delicious chicken adobo tortilla soup from the Kenmore in-house chef Kari Karch!
preparation
preparation time
0 mins
cook time
0
servings
4
calories
630
ingredients
1 tablespoons olive oil
0.5 medium onion minced
2 cloves garlic minced
2 carrots grated
2 celery stalks minced
2 tablespoons cumin
6 cup chicken stock
2 cup water
2 tablespoons chicken base
1 zucchini cut into matchsticks
1 yellow squash cut into matchsticks
1 can of diced tomatoes
0.5 cup V-8 juice
2 teaspoons hot sauce
1 whole rotesserie chicken shredded
2 roma tomatoes
0.5 red onion minced
1 teaspoons hot sauce
2 teaspoons cilantro
1 avocado diced
0.5 lime juiced
directions
In a large soup pot, heat the olive oil over medium heat. Add in the onion and garlic and cook for 1 minute. Add in the carrots, celery, and cumin and cook for 5-7 minutes or until vegetables are softened. Pour in the chicken stock , base, canned tomatoes, and V-8, salt and pepper. Cook for 15 minutes. Toss in the zucchini and squash and cook 5 more minutes. Serve with salsa fresca, avocado, and chips
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
