Learn how to make this delicious chicken adobo tortilla soup from the Kenmore in-house chef Kari Karch!
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preparation
preparation Time0 mins
cook Time
0 mins
servings
4
calories
630 per serving
ingredients
- 1 tablespoons olive oil
- 1/2 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
- 1/2 cup V-8 juice
- 2 teaspoons hot sauce
- Salt and pepper to season
- 1 whole rotesserie chicken, shredded
- Salsa Fresca: below
- 2 roma tomatoes
- 1/2 red onion, minced
- 1 teaspoons hot sauce
- 2 teaspoons cilantro
- 1 avocado, diced
- 1/2 lime, juiced
- Corn tortilla chips
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