Chicken Tortilla Soup



  • 1 Jar Gilberto’s gourmet salsa
  • 3 boneless, skinless chicken breasts
  • 1 large red onion, diced
  • 1 large green bell pepper, diced
  • 2 handfuls celery, diced
  • 1 can corn kernels
  • Diced jalapenos (to taste)
  • 2 large heirloom tomatoes, diced
  • 1 28oz can of fire roasted diced tomatoes
  • 1 12oz can of chicken stock

Season chicken breasts on both sides with salt and pepper. In a large soup pot or dutch oven, brown chicken breasts in olive oil. Remove from pan and set aside.

Add onion, bell pepper, garlic, celery, jalapenos, and corn kernels to the pot. Season lightly with salt, pepper, and chili powder (don’t add too much salt at first–you can always add more, but you can’t take it out once it’s in there!) and saute until onions are translucent and soft.

Add fresh and canned tomatoes, and cook, stirring often, for 10 minutes.

Add chicken stock, 26oz water, and the jar of Gilberto’s gourmet salsa. Bring to a boil and add the chicken back into the soup. Let simmer for 20 minutes, then remove chicken, shred, and add back into soup.

Add the juice of 1 lime just before serving, if desired. Garnish with sour cream, green onion, tortilla strips, cilantro, shredded cheese, and avocado chunks.


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