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 gets better on Day 2 and Day 3.

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. 

At this point I put the soup in a crockpot on low for several hours. I have a crockpot that lets me sauté veggies in it, so I can do the whole recipe in the crockpot.  Then I let it cool, refrigerate and reheat it the next day, because this is how my husband prefers it. 

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

my Recipes board on Pinterest.