Not as good as my dad's recipe, but he roasts his own peppers, something I have not enough time for!
Chicken Tortilla Soup
6c chicken broth*
1 can of crushed fire roasted tomatoes*
2-3 chicken breasts shredded*
1 can chopped green chilies 4oz.
1 can of corn drained
1 can of black beans drained and rinsed
1-3 (mild-spicy) chipotle peppers in adobo sauce (canned) chopped
1/2 large onion grated/chopped
3 cloves of garlic
2TB olive oil
1TB chili powder
2TB oregano
chopped cilantro
lime juice
monterey jack cheese shredded*
crushed tortilla chips
Start with a large stock pot, saute onions and garlic in the olive oil until transparent or soft. Add broth, tomatoes, chili powder, oregano and chilies/peppers. Bring to a boil, simmer 5-7min until peppers and tomatoes are tender. Add corn, black beans and chicken, let simmer 5 min. Serve in bowls, top with cilantro, squeeze of lime, cheese and crushed chips. Enjoy.
*Tips*
In place of broth you can use water and boullion cubes (cheaper!)
I use Hunts tomatoes, you can use non-flavored tomatoes of another brand if you want.
Instead of cooking my own chicken, I buy a rotisserie chicken, shred it and use about 1 1/2 - 2 C.
Save the rest of the shredded chicken for other recipes during the week such as: Chicken enchilada ring, chicken noodle soup, chicken quesadillas...endless possibilites! Stays good in fridge for no more that 1 week, freeze for longer use.
Chicken Tortilla Soup
6c chicken broth*
1 can of crushed fire roasted tomatoes*
2-3 chicken breasts shredded*
1 can chopped green chilies 4oz.
1 can of corn drained
1 can of black beans drained and rinsed
1-3 (mild-spicy) chipotle peppers in adobo sauce (canned) chopped
1/2 large onion grated/chopped
3 cloves of garlic
2TB olive oil
1TB chili powder
2TB oregano
chopped cilantro
lime juice
monterey jack cheese shredded*
crushed tortilla chips
Start with a large stock pot, saute onions and garlic in the olive oil until transparent or soft. Add broth, tomatoes, chili powder, oregano and chilies/peppers. Bring to a boil, simmer 5-7min until peppers and tomatoes are tender. Add corn, black beans and chicken, let simmer 5 min. Serve in bowls, top with cilantro, squeeze of lime, cheese and crushed chips. Enjoy.
*Tips*
In place of broth you can use water and boullion cubes (cheaper!)
I use Hunts tomatoes, you can use non-flavored tomatoes of another brand if you want.
Instead of cooking my own chicken, I buy a rotisserie chicken, shred it and use about 1 1/2 - 2 C.
Save the rest of the shredded chicken for other recipes during the week such as: Chicken enchilada ring, chicken noodle soup, chicken quesadillas...endless possibilites! Stays good in fridge for no more that 1 week, freeze for longer use.
