• Soup is a Fall time favorite and this soup is full of flavor and very filling. Perfect for a cool Fall evening. Or anytime.

Ingredients

  • INGREDIENTS:
  • 1/2 of a 7 oz.can of chipotle peppers in adobo sauce
  • 1 medium onion, rough chopped
  • 6 tomatoes, rough chopped (I used roma)
  • 3 cloves garlic
  • 2 tbs EVOO (extra virgin olive oil)
  • 3 cups chicken broth
  • 1/2 c. cilantro, rough chopped
  • 4 cups cooked chicken, cubed
  • 5 corn tortillas, broken up
  • Salt
  • OPTIONAL TOPPINGS:
  • Mexican cheese (I used Cotija), Avocado, Tortilla chips, Sour Cream, Cilantro, Lime juice
0 (Rated by 0 moms)
READY IN 0 Min
SERVINGS 4
MAIN INGREDIENT Chicken
MEAL/COURSE Dinner
TYPE OF DISH Soup and Stew
COOKING METHOD Stove-Top

Preparation

  1. DIRECTIONS:
  2. In a blender or food processor add your chipotle peppers (simply avoid these or use less if you don’t like spicy), onions, garlic and tomatoes puree until there are no large chunks. In a large pan add your EVOO and pureed mixture, bring to boil then reduce heat and simmer for 15-20 minutes. The EVOO adds an extra layer of richness, Now add your chicken broth, cubed chicken, broken up corn tortillas and salt (to taste) bring to boil, reduce heat and simmer again for an additional 15-20 minutes or until soup begins to thicken. Stir in your cilantro and serve with any or all of the toppings listed above. I used cooked tortilla strips that I made, cheese, cilantro and avocado.

Rating

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