Mexican Chipotle Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Thought I would post this recipe. It's a combination of a couple recipes I know plus some additions I thought would improve it. This soup is great for a chilly night's dinner. It has just enough chipotle to provide some zing. Of course, feel free to increase or decrease according to your taste This makes enough for 2 hungry people or 4 for a first course. Ingredients:
1 chicken breast, boneless and skinless |
1 tablespoon canola oil |
1 onion, cut into large chunks |
1 garlic clove, chopped |
1 tablespoon chipotle pepper, in adobo sauce, minced (seeds left in for extra heat) |
3 cups chopped tomatoes, canned and their liquid |
3 cups chicken stock |
1 cup corn kernel |
1/2 cup cilantro, chopped |
1 avocado, diced |
4 tortillas, fried until brown and cut into strips |
1 teaspoon salt |
2 teaspoons pepper |
Directions:
1. Add oil to a stock pot. Sprinkle chicken breast with salt and pepper and brown on both sides. The breast does not have to be cooked through. Remove from pot and shred with a fork.
2. Add onion, garlic and minced chipotle to the oil. Fry quickly for about 1 minute. Then add the tomatoes, stock, corn and cilantro. Bring to a boil, add the shredded chicken and simmer for 5 minutes. Taste and adjust salt and pepper.
3. Add the diced avocado and bring back to a boil. Remove from the heat.
4. To serve, ladle into soup bowls and sprinkle fried tortilla strips on top.
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