Easy 30-Minute Rabbit Tortilla Soup
This Easy 30-Minute Rabbit Tortilla Soup is full of shredded rabbit meat, fire-roasted tomatoes, chicken broth, corn, and tortilla chips.
Servings: 8 servings
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, seeded, stem removed, and diced
- 2 tablespoon minced garlic
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 15-ounce can fire roasted diced tomatoes
- 14 ounce can corn, drained
- 6 cups chicken broth
- 6 (4-inch) corn tortillas, cut into small pieces
- 8 ounces rabbit meat, cooked & shredded (bones removed)
- ½ cup Monterey Jack or cheddar cheese, shredded
- For toppings: tortilla chips, fresh cilantro, sliced radish, queso fresco, lime wedges
Instructions
- Heat a large pot over medium heat and add the olive oil. Add onion, celery, bell pepper, and garlic and cook for 3 minutes. Add cumin, coriander, paprika, salt & pepper and cook another 2 minutes.
- Add diced tomatoes, corn, chicken broth, and corn tortilla pieces. Bring to a boil, then turn heat down to medium-low and simmer for 10 minutes.
- Transfer half of the mixture to a blender, puree until smooth, and pour back into pot.
- Add rabbit meat and cheese and cook on low for another 5 minutes. Taste and season if necessary. Ladle in bowls and add your favorite toppings.
