Fire Roasted Chicken Tortilla Soup

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Fire Roasted Chicken Tortilla Soup

I was recently asked to give a review on Cook Craft cookware and I happily agreed. Over the holidays I accidentally left one of my pots on and left the house for a few hours. I came home to a burnt… a very burnt 3qt pot.

UGH!

When my friend asked me about this opportunity to share what they are up too, I was excited because I was getting a new 3qt pot. How timely.

So I went and purchased the 3 qt tri ply sauce pan with lid.  And they recently announced their partnership with Candice Cameron. My daughter was just as excited to be using a pot from an actress she likes watching on Fuller House. I mean, hey it is pretty cool when you are a tween, right?

So I went to work and made this wonderful Fire-Roasted Chicken Tortilla Soup.

Taco Tuesday never tasted so good! Amazing for a cold winter’s night.

Here we go:

Fire-Roasted Chicken Tortilla Soup

Start with your classic mirepoix of:

1-2 carrots finely chopped

1 large celery stalk finely chopped

1 medium baseball sized onion finely chopped

Fun Fact: The French flavor base called mirepoix is a combination of onion, carrot and celery generally cut to the same size. It’s used in a ratio that’s 2 parts onion to 1 part celery and carrot. Use what you like in terms of ratio and to your liking.

1 TBSP of Nutiva Buttered Flavored coconut oil

2 chicken thighs

1-2 chicken breasts

1 cup of frozen spinach

1 carton of vegetable broth

1 – 1 ½ cup of Fire Roasted Salsa by Trader Joe’s

Tsp of Celtic Salt

2 green onions for garnish

Cilantro for garnish

LHey

  • Saute the mirepoix until soft in Nutiva buttered flavored coconut oil
  • Add the spinach and saute until soft
  • Add 1 cup of the fire roasted salsa and mix until warm
  • Add chicken
  • Add 3 cups of broth to the pot, cover and boil until chicken is thoroughly cooked.
  • Add more broth and salsa if needed
  • Shred chicken up.

Garnish with green onions and chopped cilantro.

Total prep and cooking time: 35-minutes

Serve with a side of organic tortilla chips and of my champagne mango guacamole.

Vegan Option: Omit chicken and use a can of black beans instead!

Why this pot is amazing:

What I loved with this pot is the lid. The fitted lid has a vent for steaming, so nothing boils over. It would be great to make rice in this pot. The latch handle rests on the side of the skillet. Brilliant! The chicken cooked evenly as it’s aluminum core helps to distribute heat evenly. The silicon on the handle makes it easy to use and it does not have to be cumbersome to get a potholder so your hand does not burn. LOVE!

I am a kitchen gadget girl and love to be in my kitchen cooking and whipping up recipes. I loved using this pot and have used it several times since I’ve made my purchase.

You can buy Cook Craft on Amazon and Bed, Bath and Beyond.

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If you like this recipe, please give it a try. If you are in the market for a some new cookware…this is a great addition to have in your kitchen.

Gluten Free. Dairy Free. Paleo. Soup. Nutiva. CookCraft

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