Wednesday, January 28, 2015

Buffalo Chicken Tortilla Soup

With the big game right around the corner, it's time to get your menu in order. Living with a guy who loves buffalo sauce on anything, I knew he would be pretty happy with this one. This soup has the flavors of a buffalo chicken dip with the freshness of chicken tortilla soup. Topped with creamy avocado and crispy, salty tortilla strips, it's hard to stop at one bowl. Cheers!



1. Preheat oven to 375.
2. Heat oil in a large saucepan over medium-high heat. Add onion, garlic, carrot, celery and jalapeño and cook until softened, about 2 minutes.


3. Add chicken broth and bring to a boil. Reduce heat to medium and stir in the shredded chicken, buffalo sauce and ranch seasoning.  Cover and simmer for 15 minutes.




4. Meanwhile, place tortilla strips on a baking sheet in a single layer. Coat with cooking spray and sprinkle with salt. Bake for 10 minutes or until golden brown and crisp.

5. Add the cubed cream cheese to the soup and stir until melted. Finish with fresh cilantro and lime juice.


6. Serve soup topped with the crispy tortilla strips and diced avocado.


Buffalo Chicken Tortilla Soup
Serves 8

All you need:
2 tablespoons olive oil
1 small yellow onion, diced
2 garlic cloves, minced
2 carrots, peeled and diced
3 celery ribs, diced
1 jalapeño, seeded and finely diced
6 cups reduced-sodium chicken broth
2 cups cooked, shredded chicken
1/2 cup buffalo sauce
2 tablespoons ranch seasoning mix

6 (6-inch) corn tortillas
Non-stick cooking spray
Salt

1 (8 oz.) package light cream cheese, cubed
1/4 bunch fresh cilantro, chopped
Juice of 1 lime
1 avocado, peeled, pitted and diced

All you do:
1. Preheat oven to 375.
2. Heat oil in a large saucepan over medium-high heat. Add onion, garlic, carrot, celery and jalapeño and cook until softened, about 2 minutes.
3. Add chicken broth and bring to a boil. Reduce heat to medium and stir in the shredded chicken, buffalo sauce and ranch seasoning.  Cover and simmer for 15 minutes.
4. Meanwhile, place tortilla strips on a baking sheet in a single layer. Coat with cooking spray and sprinkle with salt. Bake for 10 minutes or until golden brown and crisp.
5. Add the cubed cream cheese to the soup and stir until melted. Finish with fresh cilantro and lime juice.
6. Serve soup topped with the crispy tortilla strips and diced avocado.

No comments:

Post a Comment