November 13, 2012

Chicken Tortilla Soup

Quick, filling, and flavorful, this soup is a must to add to your recipe box. Most of the ingredients are items I typically have on hand so I can throw this together in a flash. Plus, it is a great way to use up leftover corn tortillas or stale tortilla chips.  Enjoy! 

1 TBS Oil
1 1/3 pound chicken breasts, cut into bite size pieces
1 teaspoon poultry seasoning (optional)
1 teaspoon cumin
Salt and pepper
1 medium zucchini, small dice
1 medium yellow onion, chopped
3 cloves garlic, chopped
2 chipotle in adobo peppers
1-28 oz can stewed tomatoes
1-8 oz can tomato sauce
4 cups chicken stock

1 1/2 cups fresh or frozen corn kernels, defrosted
1 red bell pepper, diced

4 cups corn tortillas, roughly chopped (or tortilla chips, crushed)
1-15 oz can black beans, drained and rinsed (optional)

Optional garnishes:
shredded cheese
sour cream
cilantro, chopped
red onion, chopped
chopped cilantro
avocado, diced

Heat a large soup pot over medium-high heat. Add 2 tablespoons oil to the hot soup pot then add the chicken. Season it with poultry seasoning, cumin, salt and pepper. Cook until lightly browned. Add the red bell pepper, zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium-low.

Stir in the corn, black beans (if using) and tortillas. Simmer until the tortillas have broken down and thickened the soup, about 10-15 minutes. Serve with any or all of the suggested garnishes.

Adapted from:

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