Taco Tuesday Will Never Be The Same: Chicken Tortilla Soup

Taco Tuesday Will Never Be The Same: Chicken Tortilla Soup
I’ve mentioned before that Taco Tuesday is quite the event around here with Ava. I’m positive the copious amounts of hot sauce I consumed while pregnant with her has fueled her love for tacos.   We’ve had a cold snap here in Vancouver, so something to warm up in the innards was exactly what we needed. What do you get when you combine Taco Tuesday and soup? Well, that answer is simple, the most delicious meal you’ve ever had… Chicken Tortilla Soup. 
Chicken Tortilla Soup
Local is currently the new black and I cannot say that I hate it at all. You can get your local produce at a number of places, however, when you’re in the grocery store, do you know where your meat is coming from? My new friends over at Sprout Farm Fresh are onto something amazing! From the farm right to you, they offer 100% all-natural, free run and grain fed chicken from local farmers directly to you.
I’m sharing my new favourite recipe, which features delicious chicken breasts delivered from Sprout Fresh Farm. I love how they come vacuum sealed into family size portions, which makes this recipe 1000 times easier.  I must warn you, this recipe is DELICIOUS, insanely easy to make and highly addictive.  It’s been a constant repeat in my home and I don’t see it going anywhere anytime soon!
1 Package of a double skinless, boneless chicken breasts, cut into cubes
1/2 tsp garlic oil
1/2 tsp minced garlic
1/2 tsp Dill
2 cups chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
A dash or two of your favourite hot sauce, may I recommend Roasters Roasted Habanero Pineapple Hot Sauce
Corn tortilla chips
1/2 cup shredded cheese (optional but HIGHLY recommended)
1 green onion
Now, let’s make some magic happen:
In a large pot over medium heat, cook and stir chicken in the garlic oil for 5 minutes. Add the garlic mix well. Then add the broth, corn, onion, chili powder, lemon juice, salsa, and hot sauce. Reduce heat to low and simmer for about 20 to 30 minutes.
 In conclusion, break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese, little sour cream and if you’re a fiend like me a LOT of Green Onions.

This recipe will only make enough for 2-3 bowls, I would highly advise doubling the recipe to have enough for dinner and lunch the next day, it’s that good, you will LOVE it, I promise.

Our chicken comes fresh directly from the farm to our sales events and is 100% all-natural, free run and grain fed. Raised without the use of hormones, additives or artificial ingredients. You can expect the highest butcher-quality and freshest premium meats which you would find in high end meat shops and your favourite restaurant.
To learn more about Sprout Farm Freee and how it all works head over to their website HERE… but if that recipe doesn’t tempt you I leave you with this… WHY Sprout Farm Fresh? Three reasons… #1: Quality – We only sell what we eat ourselves, high-quality, healthy food products. #2: Price – Fresh, restaurant quality retail food products sold for wholesale prices. Save up to 40% off retail! #3: Customer Experience – Our customers know they’re getting exceptional service from the minute they enter our website to well after their order has been delivered. Our goal is to make the entire process as hassle-free as possible!
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The chicken mentioned in this post was received as compensation for mention in this post. All opinions expressed are my own!

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3 Comments

  1. January 11, 2017 / 6:34 am

    This sounds so good!! I’ll definitely be adding it to our menu this month. Thank you!

  2. January 11, 2017 / 7:01 pm

    Yum! That looks so tasty! Definitely going to have to try this recipe out! Combines my two faves, soup & tacos! Winning!

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