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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Probably the best Tortilla soup ever!! Everybody LOVES it!! Tips: Use more or less Chipotle Chilis depending on the amount of spice/heat you want. Rotisserie chicken works great with this and cuts down on the prep time Use 2 cans of Beans if you want more substance to the soup Ingredients:
2 tablespoons olive oil |
2 cups white onions, diced |
1 cup frozen corn kernel |
1 medium jalapeno, diced |
1 tablespoon minced garlic |
1 tablespoon tomato paste |
1 tablespoon chipotle chile in adobo, minced |
1 teaspoon chili powder |
1 teaspoon dried oregano leaves |
1/2 teaspoon cumin |
1/2 teaspoon coriander |
5 cups chicken stock or 5 cups broth |
1 (14 ounce) can diced tomatoes |
1 (14 ounce) can black beans, drained and rinsed |
2 cups cooked chicken, chopped |
corn tortilla strips |
cilantro, chopped |
green onion, minced |
avocado |
lime |
monterey jack cheese, grated |
Directions:
1. Sweat onion, garlic,corn in Olive oil over med heat for 5 minutes.
2. Stir in tomato paste, Chipoltle Chilis, and seasonings. Stir together until blended.
3. Add in canned tomatoes and juice, chicken stock,and beans. Bring to boil then reduce to a simmer.
4. Add Chicken
5. ( I let this simmer for hours before I add the chicken I like to let all the flavors blend and the onions cook thoroughly.).
6. Tortilla Strips:.
7. Cut White Corn tortillas into strips and fry in oil on stove top until Crisp, drain on paper towel and season with salt.
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