Ingredients:
1 Medium yellow onion, chopped
1 Clove Garlic, minced
4 Celery Stalks, sliced
3 Tbs. Vegetable Oil2 ½ C. Chicken Broth
1 ½ C. Orange Juice
1 14 oz. Can Tomato Sauce
1 C. Water
1 4 oz. can Diced Green Chilies
1 Tbs. Chopped Cilantro
½ Bag Matchstick Carrots ( I used diced)
2-3 Chicken Breasts
Toppings: Grated Pepper Jack/Cheddar Cheese/ Queso Fresco (mexican crumbling cheese)
Tortilla Strips/Chips
Sour Creams
Avocado
Directions:
1. In large pot sauté onion, garlic, celery, and carrots with oil until onions are translucent.
2. Add broth, orange juice, water, and tomato sauce, cilantro, and chilies and simmer until vegetables are tender.
3. While soup is simmering pan fry or grill the chicken breasts with taco seasoning (optional), then shred or dice (I prefer diced) into small pieces. Add to soup.
4. Add your favorite toppings. Enjoy!
