Ingredients
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- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1/2 yellow bell pepper, seeded and chopped
- 1/2 red bell pepper, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tablespoon fresh grated ginger
- 1/4 teaspoon ground cumin
- 1/2 teaspoon white pepper
- 4 cups chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 can diced tomatoes (14.5 oz)
- 1 tablespoon sambal oelek
- Juice from 1/2 fresh lime
- 2 cups cooked chicken pieces (shredded or cubed)
- 1/4 cup fresh cilantro, chopped
For garnish:
- 1 large avocado, sliced
- Fresh chopped cilantro
- Lime wedges
Instructions
- Heat the oil in a dutch oven or soup pot on medium-high heat. Add in the garlic and onion. Stir until fragrant, about 2 minutes. Add in the bell peppers, jalapeño peppers, carrots, celery, and ginger. Sauté for 5 minutes.
- Stir in the cumin and white pepper to combine. Add in the chicken broth, soy sauce, rice vinegar, tomatoes, sambal oelek, and lime juice. Stir, bring to a boil, lower to simmer and slightly cover for 15 minutes. Taste for seasoning.
- Add in the chicken pieces and cilantro. Ladle into soup bowls and garnish with sliced avocado, cilantro, and lime wedges.
Notes
- It's so easy to use a store-bought rotisserie chicken for this recipe. However, use up your chicken breasts if you'd rather make it yourself!
- To keep this soup vegan, use vegetable broth, and eliminate the chicken. Still so hearty and delicious!
- You can also garnish this tortilla soup with shredded cheese and sour cream. Yum!
- This soup freezes well for later! You can freeze this for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stove Top
- Cuisine: Asian Fusion
- Diet: Low Calorie
Nutrition
- Serving Size:
- Calories: 350
- Sugar: 12.1 g
- Sodium: 1593.9 mg
- Fat: 15.1 g
- Carbohydrates: 24.5 g
- Protein: 31.4 g
- Cholesterol: 82.7 mg
