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Katie's Cucina

Chicken Tortilla Soup

One of my favorite soups is tortilla soup–the spicyness of the broth with the combination of veggies is what does it for me. I have recently picked up my Food Network cookbook that I got a few years ago on a clearence rack for $2. I stumbled across this soup and it instantly intrigued me. I have never thought to use a chili in adobo sauce, and boy was this a nice twist of the normal tortilla soup. The only thing I would do to this recipe is add a few more tomatoes and maybe even some more veggies. The flavor was wonderful!!! I can’t wait to make this soup again sometime soon!

Prep: 15 minutes
Total: 30 minutes
Serves:
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.

Food Network’s note: 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. Add a swirl of chile and homey tortillas to comforting chicken soup and you have a bold hug of a meal.

   

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