Ancient Crunch
Dinner
This Chicken Tortilla Soup is cozy, zesty, and layered with flavor. It's the kind of dish that warms you from the inside out. A base of blended vegetables and chicken bone broth gets simmered with shredded chicken, spices, and carrots until rich and hearty, then finished with a generous handful of MASA Lime for tangy crunch. Garnished with fresh toppings like avocado, cilantro, cheese, and more chips, it’s comfort food that’s as vibrant as it is satisfying.
1 tbsp avocado or olive oil
1 cup onion, chopped
2 cups celery, sliced
4 garlic cloves, minced
4 medium carrots, chopped
1 ½ cups water
4 cups chicken bone broth
3 cups shredded chicken breast
2 cups carrots, thinly sliced
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
½ tsp cayenne
1 tsp salt (plus more to taste)
½ tsp pepper (plus more to taste)
A couple handfuls MASA Chips Lime
Cilantro
Sliced avocado
Pickled jalapeños
MASA Chips Lime
Cheese
Sour cream
Heat oil in a large pot over medium heat. Add onion and celery; cook until softened, about 3–5 minutes.
Stir in garlic and cook briefly until fragrant.
Add chopped carrots and stir frequently until they begin to soften, 3–5 minutes.
Transfer the cooked vegetables and 1 ½ cups water to a blender. Blend until smooth.
Return the blended base to the pot and add bone broth, shredded chicken, sliced carrots, and spices.
Bring to a boil, then reduce heat to a simmer. Cook until carrots are tender and soup reaches desired consistency. The longer it simmers, the richer it becomes.
Stir in a handful of MASA Lime for tangy crunch.
Ladle soup into bowls and garnish with cilantro, avocado, pickled jalapeños, more MASA Chips, and any extras you love.
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