Cold weather is setting in this weekend in good ol' Houston, TX. For a city whose winter temperatures average around 50 degrees, below freezing is cold. For many parts of the U.S. this week, winter will be making a tremendous attempt to get us to forget about spring coming anytime soon.
When the temperatures start to drop, I start craving hot soup. My husband has tweaked this chicken tortilla soup recipe, and it has become a favorite in our house. The best part? It's incredibly healthy! We make a homemade pico de gallo to top each bowl; the flavor is delectable! Top with cheese, sour cream, avocados, or salsa for the perfect cold-weather meal. Let us know on social media if you give this recipe a try!
1 Whole Chicken
1 Yellow Onion, diced
2 Zucchini, sliced
2 Yellow Squash, sliced
4 Carrots, peeled and sliced
1 Bunch Cilantro, roughly chopped
Boil chicken with salt, pepper, garlic powder, onion powder, and red pepper flakes. Debone chicken and save broth. Add vegetables to stock with chicken and let cook on medium-low heat until veggies are tender.
For pico de gallo:
1 Purple Onion
4 Roma Tomatoes
1 Bunch Cilantro
Juice of 3-5 Limes
Finely chop the onion, tomatoes, jalapeños, and cilantro. Add the lime and mix well. **Tastes best when made several hours before eating and refrigerated.