ZUBI'S Tortilla Soup featuring our Salsa!
This recipe makes a TON so you can cut down the ingredients to make a smaller batch. I like to make extra for leftovers!
-2 16 oz Jars of ZUBI'S Salsa (YES! We re-launched our larger jars!)
-4 chicken breasts (omit the chicken for plant-based version & instead add 2 cans of drained black beans)
-3 large carrots (sliced)
-1/2 c Organic Coco Aminos Gingery Lime (I like Big Tree Farms brand)
-2 32 oz. low sodium chicken broth (replace with vegetable broth for plant-based version)
-2 15 oz cans low sodium kidney beans (drained)
-2 15 oz cans sweet corn
-1 T - 1/4 c arrowroot starch/flour for thickening (I like Bob's Red Mill)
-queso fresco as an optional topping (omit for plant-based version or add our dairy free crema or queso)
-Cook chicken in skillet with 1 16 oz jar ZUBI'S salsa and 1/2 c Aminos
-Meanwhile, bring the chicken broth and the other 16 oz jar of ZUBI'S salsa to a boil in a large pot
-Add in carrots, corn & drained beans
-When the chicken is cooked enough and is easy to handle, shred or cut into slices and return to the skillet. Once the chicken is thoroughly cooked, add it to the pot.
-Add 1 T - 1/4 c arrowroot flour to thicken the consistency of the soup to your liking
-Allow this to sit over a low flame for about 15 minutes before serving
-Serve in a bowl and top with tortilla strips, avocado, cilantro, and a lime wedge with the optional queso fresco sprinkled on top or our Crema or Queso
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