Chicken Tortilla Soup

Good for a snow day!



This soup is a good guideline recipe
It's one of my favorites.
I'm posting it here so I can't lose it.
The LIME is a must in this soup!


So here's what I do differently from the recipe below.....1 CAN of chipotle peppers is toooo much.   So I add just one chipotle pepper.   I usually find that's a bit spicy for me so I add in more chicken broth than they call for.   And then I decide it needs more of the other stuff.  Ha ha!  It's how I cook.

So use this recipe as a guideline,
and start off with very little chipotle peppers
unless you have an iron stomach.  ;-) 

Chicken Tortilla Soup

1 tablespoon olive oil
1 onion chopped
3 cloves garlic, minced
2 teaspoons chili powder
1 tsp dried oregano
1-2 tsp. ground cumin
1 (28 oz.) can crushed tomatoes
1 – 7 oz. can chipotles in adobo sauce  \
(NOTE, I use only 1 chipotle pepper for the soup.)
Chilies finely chi\0pped or mashed, sauce reserved

4 cups chicken broth
2 cups whole kernel corn
1 cup shredded carrots
1 (4 oz) can chopped green chilies
1 (15 oz) can black beans, drained
¼ cup chopped fresh cilantro
2 boneless chicken breasts,
cooked, and chopped into bite sized pieces
juice from ½ lime
salt to taste
sliced avocado
shredded Monterey jack cheese
chopped green onions

In a medium stock pot, heat oil over medium heat. Sauté onion and garlic until soft. Stir in chili powder, oregano, cumin, tomatoes, chipotles, adobo and broth. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, green chilies, beans, cilantro, chicken and lime juice. Simmer for 10 minutes. Taste and add salt if needed.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese and chopped green onion.

Yield: 8 servings
Approximate nutrition per serving: Unable to calculate.





See other recipes I recommend at

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