Karen's Chicken Tortilla Soup

Karen's Chicken Tortilla Soup
 
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This recipe was uploaded
by Scatteredmom

 
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Ingredients

Ingredients
Method
 
  • 4-5 cloves of garlic, minced
  • 1/2 jalapeno pepper, minced
  • 1/2 chipolte pepper canned in abodo sauce, minced
  • 1 1/2 cups frozen corn, thawed
  • 1 whole boneless skinless chicken breast (2 halves)
  • 1 lb fresh tomatoes, cored and chopped
  • 2 tbsp tomato paste
  • 3 tsp cumin
  • 5-6 cups of chicken stock
  • 14 oz can of black beans, drained and rinsed
  • 1/4 cup fresh cilantro, chopped
  • 1 lime
  • salt and pepper to taste
  • Toppings:
  • Cheddar cheese
  • chopped avocado
  • fresh chopped cilantro
  • tortilla chips (also just good on the side)
Sear the chicken in a small amount of olive oil over medium heat just, and then remove from the pan. Set aside. Turn down the heat and toss the garlic, onion, chipolte pepper, and jalapeno into the pot, stirring well so that they don't brown. Saute until they are soft and translucent.

Stir in the tomatoes, tomato paste and cumin. Cook, stirring, over medium heat for about 10 minutes while the tomatoes break down and absorb all the flavors. Add the chicken corn, and chicken broth, stirring well.

Bring the soup to a boil, then turn the heat down and simmer on low until the chicken is cooked through and no longer pink in the center (about 10-15 minutes) Remove the chicken, set aside, and shred.

With a hand held blender, process the broth until it's the texture you like. I like my soup to be a bit chunky still, but that's why I love the hand held wand so much-it lets you do that! Add the shredded chicken, beans, and cilantro back into the pot. Zest the lime right into the pot and then cut it in 1/2 and squeeze the juice in as well. Stir and heat through. Taste for seasonings, and add salt and pepper if you feel it needs more.

Serve topped with cheese, chunks of avocado and some tortilla chips.

Makes 6 servings.

Karen's Chicken Tortilla Soup

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This recipe was uploaded by Scatteredmom

 
 
Inspired by the chicken tortilla soups we've had on our holidays to the American Southwest, I was challenged to come up with my own!

Method


Sear the chicken in a small amount of olive oil over medium heat just, and then remove from the pan. Set aside. Turn down the heat and toss the garlic, onion, chipolte pepper, and jalapeno into the pot, stirring well so that they don't brown. Saute until they are soft and translucent.

Stir in the tomatoes, tomato paste and cumin. Cook, stirring, over medium heat for about 10 minutes while the tomatoes break down and absorb all the flavors. Add the chicken corn, and chicken broth, stirring well.

Bring the soup to a boil, then turn the heat down and simmer on low until the chicken is cooked through and no longer pink in the center (about 10-15 minutes) Remove the chicken, set aside, and shred.

With a hand held blender, process the broth until it's the texture you like. I like my soup to be a bit chunky still, but that's why I love the hand held wand so much-it lets you do that! Add the shredded chicken, beans, and cilantro back into the pot. Zest the lime right into the pot and then cut it in 1/2 and squeeze the juice in as well. Stir and heat through. Taste for seasonings, and add salt and pepper if you feel it needs more.

Serve topped with cheese, chunks of avocado and some tortilla chips.

Makes 6 servings.
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