Chicken Tortilla Soup
I started adding Zucchini to my Chicken Tortilla Soup when my children were younger.
They enjoyed eating this soup so much they never said anything about all the vegetables. It is full of flavor without being too spicy which makes it a good recipe to hide lots of vegetables. Today, I still use my grater and shred two medium zucchini to add to my Chicken Tortilla Soup. This soup has lots of vegetables, not only the zucchini but corn, black beans, and onions. I prepared this soup this weekend thinking I would have enough left over for a second meal. Everyone enjoyed it so much they had a second bowl. I prepare this soup in my large cast iron Dutch Oven. You can see the video this soup fills my Dutch Oven to the top. If you have a smaller family, you can freeze some of this Chicken Tortilla Soup to enjoy later.
Chicken Tortilla Soup with Zucchini – Just about every cookbook I have has a Chicken Tortilla Soup recipe but I add 2 medium zucchini to hide even more vegetables. It does not in any way change the flavor.
- 2 medium zucchini, grated, do not peel
- 1 med onion, chopped fine
- 2 TB minced garlic
- 2 tsp chili powder
- 1 1/2 tsp cumin
- 1 tsp marjoram
- 64 ounces chicken broth
- Lemon zest from 1 lemon
- 1 can of corn
- 1 can black beans
- 2 cups heavy cream
- 2 cans Rotel
- 4 large diced, cooked, chicken breast (I often use my Crock-Pot Tex-Mex Chicken)
- 1 cup Monterey Jack cheese
- Add everything to the a large dutch oven or a slow cooker.
- Allow it to simmer for 3 to 4 hours.
- Serve with Shredded Monterey Jack cheese, sour cream, and Tortilla chips.
This post was written by me, Diane Roark. I love hearing from you. Please leave a comment and subscribe on the homepage for e-mail updates of new posts. If you enjoyed this post, I would be grateful if you add it to Pinterest.
Blessings Always,
