It’s everything you love in a taco, but in a broth that’s packed with Mexican flavor. This soup makes a great alternative to your typical taco or fajita night. Don’t forget the healthy toppings, such as avocado, diced red onion, cilantro, and salsa.
INGREDIENTS
- 2 teaspoons olive oil
- 1 cup onion, chopped (about 1 small)
- 2 cups celery, sliced (about 4 medium stalks)
- 4 garlic cloves, minced
- 4 medium tomatoes, chopped
- 2 cups water
- 4 cups low-sodium organic chicken broth
- 3 cups chopped and/or shredded rotisserie chicken, skinless
- 2 cups sliced carrots (about 3 medium)
- 1 teaspoon dried oregano leaves
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper (add less or omit, if you don’t want a spicy soup)
- ½ teaspoon sea salt + more to taste
- ½ teaspoon pepper + more to taste
- optional garnish: chopped avocado, chopped fresh cilantro, crumbled Cotija cheese, Greek yogurt, crumbled tortilla chips
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