Tortilla Soup (Food Network Kitchens) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons vegetable oil |
1 medium onion, chopped |
2 cloves garlic, sliced |
1 chipotle in adobo sauce, minced |
1 tablespoon chili powder |
2 teaspoons kosher salt |
6 cups chicken broth, low-sodium canned |
1 cup corn kernels, fresh or frozen and thawed |
1 ripe tomato, chopped |
1 cup shredded cooked chicken |
1/2 cup cilantro leaves |
1/4 cup freshly squeezed lime juice (about 2 limes) |
about a dozen corn tortilla chips, broken a bit |
lime wedges, optional |
Directions:
1. Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.
2. Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.
3. Know-How Get every last drop of juice from those little limes. Before halving, microwave them for a few seconds and roll them under the palm of your hand to release the juice from the pulp.
4. Add a swirl of chile and homey tortillas to comforting chicken soup and you have a bold hug of a meal.
5. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
|
|