D’S Southwest Chicken Tortilla Soup
- FOR THE MARINADE:
- 4 whole Skinless, Boneless Chicken Breasts
- 1/3 cups Lawry's Mesquite Lime Marinade
- 1/3 cups Teriyaki Sauce
- 1/3 cups Italian Salad Dressing
- 1/4 cups Tequila (optional)
- Lime Or Lemon Pepper
- _____
- FOR THE SOUP:
- 2 Tablespoons Olive Oil
- 1 whole Medium Onion, Diced
- 1 cup Celery, Diced
- 1 cup Carrots, Peeled And Diced
- 1 Tablespoon Garlic
- 3 quarts Chicken Broth
- Kosher Salt And Pepper
- 1 can (14 Oz. Can) Stewed Tomatoes
- 1 can (10 Oz. Can) Rotel Mild Diced Tomatoes With Green Chilies
- 1 can (4 Oz. Can) Anaheim Green Chilies
- 1 can (29 Oz. Can) White Hominy
- 1 cup Fresh Frozen Corn
- 1 can (15 Oz. Can) Beans Of Choice, White Or Pinto (optional)
- _____
- FOR THE TOPPINGS:
- Avocado, Tortilla Strips, Cheese, Lime, Sour Cream
- For the chicken:
- Marinate chicken breasts in a Ziploc bag for at least 1/2 hour in the Lawry's Mesquite-Lime Marinade, teriyaki sauce (or soy), Italian salad dressing and tequila (optional). Sprinkle with lime or lemon pepper. Grill over medium heat for about 7 minutes on each side (until firm to touch but not overcooked). Allow to stand for about 15 minutes and cut into bite-sized pieces or shred as preferred. Add to the soup in the last step.
- For the soup:
- In a stockpot, heat olive oil and saute onions, celery, and carrots. Season with salt and pepper and saute until softened, about 5 minutes. Add garlic and saute until just fragrant, about 1 minute. Add remaining ingredients including chicken. Salt and pepper to taste.
- Heat soup and serve. Serve with fresh avocado, corn chip strips, sour cream, cheese, a wedge of lime to squeeze and cilantro as preferred.
chicken breasts, marinade, teriyaki sauce, italian salad dressing, tequila, lemon pepper, olive oil, onion, celery, carrots, garlic, chicken broth, salt, tomatoes, tomatoes, green chilies, white hominy, fresh frozen corn, beans, toppings, avocado
Taken from tastykitchen.com/recipes/soups/de28099s-southwest-chicken-tortilla-soup/ (may not work)