Morton® Salt - when it rains it pours®

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Spicy Tortilla Soup
View Printer-Friendly Version Add to Recipe Box More recipes with Morton^® Coarse Kosher Salt Prep Time: 15 Minutes Servings: 6

Ingredients 1 large onion, coarsely chopped 1 tablespoon olive or vegetable oil 2 medium carrots, cut into 1/4-inch thick slices 2 medium celery stalks, cut into 1/4-inch thick slices 1-1/2 teaspoons Morton^® Coarse Kosher Salt 1/4 teaspoon black pepper 3 (14.5-ounce) cans reduced-sodium chicken broth 2 (10-ounce) cans hot or mild diced tomatoes and green chilies 10 ounces skinless boneless chicken breast halves (about 2 medium) 1-1/2 cups coarsely crushed tortilla chips Cilantro leaves; Monterey Jack cheese; Sour cream, Lime wedges, optional

Directions In large saucepan, sauté onions in olive or vegetable oil until soft, about 2 minutes. Add carrots and celery, stirring to slightly soften and combine with onions, about 1 minute. Season with Morton^® Kosher Salt and pepper. Stir in chicken broth and diced tomatoes with green chilies; bring mixture to boil. Cover and reduce heat; simmer for 5 minutes. Carefully add chicken pieces to soup; simmer an additional 8 to 10 minutes or until chicken is cooked through and juices run clear. Remove chicken from soup; cool and shred. Return chicken to soup; heat through. Ladle soup over crushed tortilla chips. Garnish with cilantro, cheese, sour cream and lime, if desired. Serve immediately. Tips: Use precooked chicken pieces. Add to soup just to heat through. · Vegetarian Variation: Substitute 1 can (15 ounces) chickpeas for chicken. Omit chicken broth and substitute water.