Summer time Rooster and Corn Tortilla Soup with Zoodles

This summer time twist on basic Mexican tortilla soup changed the tortillas with crunchy al dente zoodles and provides contemporary candy summer time corn for further taste and chew.

Summer time Rooster and Corn Tortilla Soup with Zoodles

You may flip any soup right into a summer time soup by swapping in sure elements, like right here with this rooster tortilla soup, made seasonal with the addition of contemporary yellow corn and zucchini noodles.

Summer Chicken and Corn Tortilla Soup with Zoodles

Fireplace roasted tomatoes, beans, lime juice, and loads of spices and seasonings make this flavorful soup a success with all tastebuds! It’s hearty, protein and veggie packed, and saves properly within the fridge for just a few days.

The cheese is non-compulsory, however provides one other taste profile and consistency to the soup, making it heartier and extra comforting. When you’re like my husband, you’ll go for the cheese AND get pleasure from it with a bag of yellow corn chips!

Summer Chicken and Corn Tortilla Soup with Zoodles

For a spin on this soup, use carnitas or shrimp as an alternative of rooster and use spiralized carrots as an alternative of spiralized zucchini. Make it your personal, as at all times!

Watch our video to learn to spiralize a zucchini utilizing the Inspiralizer and subscribe to our YouTube channel to observe extra movies:


Dietary Data & Recipe

Summer time Rooster and Corn Tortilla Soup with Zoodles

15 minPrep Time

20 minCook dinner Time

35 minWhole Time

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2 ears of corn, shuckedolive oil, to brushsalt and pepper1 medium zucchini1 small yellow onion, diced1 massive garlic clove, minced1 massive jalapeno, seeded and finely diced1 teaspoon chili powder1 teaspoon dried oregano½ teaspoon floor cumin¼ teaspoon smoked paprika6 cups low sodium rooster broth1 (14.5oz) can fireplace roasted diced tomatoes1 (14.5oz) can black beans, rinsed and drained1 pound cooked shredded rooster breast1 avocado, slicedjuice of two small limes1 cup roughly chopped contemporary cilantro leaves


Warmth a grill plan over medium-high warmth. Utilizing a silicone brush or in any other case, brush the corn with olive oil and season generously with salt, and pepper. Cook dinner on the grill, turning each 2 minutes to grill either side of the corn till kernels are vibrant yellow and corn is cooked. When cool sufficient to deal with, slice the kernels off with a knife and put aside.Whereas corn cooks, slice the zucchini midway by lengthwise to create a slit, being cautious to not pierce any farther than its heart. Spiralize with Blade D and put aside.Warmth the olive oil in a big pot over medium-high warmth. When the oil is shimmering, add the onion and cook dinner for Three to five minutes or till softened. Add the garlic and jalapeno and cook dinner for 30 seconds or till aromatic. Add the chili powder, oregano, cumin, and paprika and stir to mix.Add the broth, tomatoes, and beans to the pot. Enhance the warmth to excessive and produce to a boil, then scale back the warmth to medium low and add the cooked rooster, lime juice, and zoodles to the pot. Cook dinner for 2-Three minutes extra or till the rooster is warmed by.Stir within the cilantro, avocado, and season with salt and pepper. Let simmer for 30 seconds after which ladle the soup into bowls and serve garnish with the corn.



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Summer Chicken and Corn Tortilla Soup with Zoodles

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