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Chicken Tortilla Soup

2 yellow onions, chopped

2 large carrots, finely chopped

2 tablespoons olive oil

1 tablespoon minced garlic

1 roasted chicken, bones and skin removed, meat cut into bite-sized pieces

8 cups chicken broth

2 cups chunky tomato salsa

½ cup freshly squeezed lime juice, plus additional

¼ cup plus ¼ cup chopped cilantro leaves

1 tablespoon chopped jalapeno, or to taste

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and black pepper to taste

1 tomato, chopped

2 avocados, chopped

½ cup grated cheddar or jack cheese

Saute the onion and carrot until they begin to caramelize, then add the garlic for a couple of quick stirs, just enough to release its flavor. Stir in the chunks of chicken, combining. Add the chicken broth, followed by the salsa and lime juice. Bring to a quick boil, then reduce heat to a simmer. Add the chopped cilantro and season with jalapeno, garlic and onion powders, and salt and pepper. Simmer for about 30 minutes so flavors can meld. When ready to serve, ladle the soup into large bowls and garnish with remaining cilantro, tomato, avocado and cheese. Splash with additional lime juice, if desired. Serves 8-10.


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  1. Pingback: Delicious Mischief Houston for March 6 «

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