Chunky Tortilla Soup

Chunky Tortilla Soup

From the Kitchen of Aubrey Proctor

Serves: 6-8

Ingredients:

22 oz Fully cooked diced chicken breast

16 oz turkey sausage, thawed

1 green bell pepper, chopped

1 medium red onion, chopped

12 oz frozen bag, sweet corn

4 vine sweet mini peppers (any color), chopped

Fresh Cilantro, chopped

4 – 14.5 oz cans reduced sodium chicken broth

1 – 18 oz can tomato bisque soup (such as Select Harvest)

2 – 14.5 oz cans fire roasted tomatoes, chopped, undrained

1 ½ tsp Chili powder

½ tsp ground cayenne red pepper

2 – 4oz cans green chili

2-3 Avocados

Pepper

Lime for Garnish

Directions:

1.       Chop onion, bell peppers and cilantro. In a large pot, pour broth and bring to boil. Add onion bell pepper, mini bell peppers, cilantro, soup, chopped tomatoes, chicken breast and corn. Boil 10 minutes.

2.       Meanwhile, in a medium saucepan, cook turkey sausage until browned. 

3.       Add turkey sausage, chili powder, cayenne pepper, and green chili to soup. Boil for 5 minutes.

4.       Reduce medium-low heat and let soup cook for 10-15 more minutes, or until you feel it’s done!

5.       Serve with avocado slices, lime wedges, cheese and snipped cilantro. Enjoy!