Chicken Tortilla Soup

Good for a snow day!



The LIME is a must in this soup!

So use this recipe as a guideline,
and start off with only one chipotle pepper
from the can unless you have an iron stomach.

This soup is great frozen or reheated. 

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 –  one finely chopped chipotle Pepper from a can of chipotles in adobo sauce 

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, grated carrots 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 20 minutes or longer. 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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John Wooden




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