Follow these steps for perfect results
butter
melted
canola oil
white onions
chopped
celery
chopped
carrots
peeled and chopped
mushroom
sliced
water
chicken breasts
with skin on
chicken base
roma tomatoes
peeled, seeded, coarsely chopped
tomato paste
fresh spinach
thoroughly washed and chopped
fresh ground pepper
Worcestershire sauce
fresh lime juice
fresh parsley
chopped
Melt butter and oil in a large soup pot over medium heat.
Sauté onions, celery, and carrots for about 10 minutes, until softened.
Add mushrooms and continue cooking for another 3-5 minutes.
Pour in water, then add chicken and chicken base to the pot.
Bring to a low boil and cook until chicken is tender (about 25 minutes for breasts, 60 minutes for a whole chicken).
Remove chicken from the pot and let cool until you can handle it.
Reserve the liquid in the pot.
Remove and discard chicken skin and bones.
Dice or shred the chicken meat.
Return the liquid to a simmer.
Add the diced or shredded chicken back into the pot.
Add tomatoes, tomato paste, spinach, pepper, Worcestershire sauce, and lime juice.
Stir in parsley.
Ladle the soup into bowls.
Top with crispy tortilla strips before serving.
Expert advice for the best results
Add a pinch of chili flakes for a little heat.
Garnish with avocado for extra creaminess.
Use homemade chicken stock for a richer flavor.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Ladle into bowls and garnish with tortilla strips and a sprig of parsley.
Serve with a side of crusty bread.
Offer a dollop of sour cream or Greek yogurt.
Crisp and refreshing.
Light and complements the flavors well.
Discover the story behind this recipe
A popular comfort food often enjoyed during colder months.
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