Chicken Tortilla Soup by DelishPlan
2 cups shredded chicken (Skip it if you are vegetarian. The soup is still going to be great without chicken!)
2 cups zucchini, diced
1 cup carrot, diced
1 cup sweet peas
1/2 cup white onion, diced
1 tablespoon butter, melted (about 0.5 oz)
1/8 teaspoon Ghost Pepper Hot Sauce (optional)
10 Roma tomatoes, roasted
1/2 cup white onion, roughly sliced
1 cup cilantro, firmly packed
3 large cloves garlic
2 cups chicken broth or water
salt to taste
1 cup shredded cheddar cheese, divided
2 avocados, sliced and divided
2 cups tortilla chips, crushed and divided
fresh lime juice
cilantro for garnishing
Preheat oven to 350°F. Roast Roma tomatoes for 10 minutes. In the meanwhile, chop up vegetables.
When tomatoes are done. Allow cool. Quarter each one and place into your food processor or blender with garlic, roughly sliced onion, cilantro. Add chicken broth and a pinch of salt. Blend until smooth. (Depending on the size of your blender, you might need to process two or three batches to finish up the ingredients. It took me twice with my 8-cup food processor.)
Pour soup base into a saucepan and bring to a boil.
In a sauté pan, melt butter and sauté diced onion over high heat until fragrant. Add carrots and cook for 5 minutes. Add zucchini dices into the pan. Cook until the vegetables are tender.
Transfer cooked vegetables into the soup base. Add sweet peas and bring to a boil again. Stir in shredded chicken. Reduce to medium heat and simmer for 15 minutes. Stir occasionally. Taste and adjust the flavor by adding more salt if desire.
Drop in hot sauce. Stir until even. This is optional.
Dish. Top with tortilla chips, avocado slices, cheddar cheese, cilantro for each serving. Squeeze a dash of fresh lime juice. Enjoy!