The Pioneer Woman Tasty Kitchen
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Piggy’s Chicken Tortilla Soup

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

I am usually not a big fan of soups but, this one is a winner. My Mother in Law (Piggy) came up with it. It is not your typical tortilla soup at all. It has so much flavor, without all the calories.

Ingredients

  • 32 ounces, fluid Chicken Stock (Low Sodium Works Great)
  • ¼ cups Vegetable Stock Low Sodium
  • 2 whole Zucchini (Small)
  • 2 whole Yellow Squash (small)
  • 1 whole Yellow Onion (extra Large)
  • 1 can (4 Oz. Size) Chopped Green Chiles
  • 32 ounces, weight Stewed Tomatoes
  • 1 teaspoon Garlic Powder
  • 1 whole Spicy Rotisserie Chicken Shredded
  • 2 cups Grated Cheese (I Use The Taco Blend)
  • Optional Garnish: Crumbled Tortilla Chips

Preparation

1. Pour both stocks into a Dutch oven or large pot over medium heat.

2. Slice zucchini in half lengthwise. Then slice it thinly to make half moon shapes. Repeat with all zuchini and squash, then add them to the stock.

3. Dice onion into small, bite sized pieces then add to the stock.

4. Add the small can of chopped green chiles and the stewed tomatoes. (I break the tomatoes into bite sized pieces with my hands while adding them to the stock.

5. Add garlic powder and bring pot to a soft boil.

6. Allow it to boil until all veggies are soft and tender.

7. Once veggies are soft, add in the shredded chicken. Once chicken is added, let simmer for at least 30 minutes. (The longer, the better)

8. Serve with corn chips (we crunch them up and add them to the soup) and sprinkle cheese over the top.

9. Enjoy!

*If you use low sodium stocks you may need to add salt to taste.

One Comment

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Quest for Delish on 1.6.2012

this looks so good. I am going to have to try it.

One Review

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erinz on 3.10.2011

This soup was delicious!

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