Spicy Chicken Tortilla Soup~Robynne

By Robynne Glenn
@GypsySpyce

This hearty soup will tickle your taste buds with bold spicy flavors. You can spice it up or dress it down. Either way, I promise you will make it again and again. I know I will. This recipe is adapted from a recipe originally found on Oprah.com. Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to taste.~Robynne

Rating:

☆☆☆☆☆ 0 votes

Comments:

7 Comments

Serves:

8-10

Prep:

45 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

2-3 lb: boneless chicken breasts, diced (thighs can be used if you prefer)
4 Tbsp: olive oil
2-3 tsp: mrs. dash chipotle southwest seasoning
2 tsp: sea salt
2 tsp: granulated garlic
1-2 tsp: black pepper
2-3 c: diced onion
1 c: diced carrots
1/2 c: diced celery
1 c: diced red bell pepper (i omit this)
4 Tbsp: chopped garlic
4-5 tsp: ground cumin
2 tsp: mrs. dash chipotle southwest seasoning
1-2 Tbsp: chipotle in adobo sauce, chopped. (i remove most of seeds to reduce heat)
28 oz: canned diced tomatoes
4 Tbsp: tomato paste
8 c: chicken broth
3/4 c: fresh cilantro, chopped. small thin stems are okay to include
8-16 oz: frozen white corn
2 can(s): black beans, 15 oz size, rinsed
: salt and pepper to taste* salt after using beef and chicken bases, they are salty
6-8: corn tortillas, cut into strips
2-3 Tbsp: vegetable oil for frying tortilla strips
: sea salt
1-2 Tbsp: chicken base* for added flavor (add a little at at time)
1-2 tsp: beef base* for deeper flavor (add a little at a time)
: monterey jack cheese
: green onions, sliced
: sour cream
: sliced avacado
: lime wedges
: salsa
: fresh cilantro, chopped

How to Make Spicy Chicken Tortilla Soup~Robynne

Step-by-Step

1Heat olive oil in a heavy soup pot on med-high heat. Add chicken a batch at a time (do not overcrowd) seasoning and browning as you go. Remove from heat and set chicken aside as it browns.
2After the chicken is removed, you will be left with the oil and all the yummy seasonings. You may need to add a little more olive oil to cook the veggies.
3Add to oil, the onions, carrots, bell peppers. Cook about 10 minutes, or until cooked down. Stir often.
4Add chipotle, cumin, mrs. dash. Cook an additional 2-3 minutes.
5Add broth, tomatoes,tomato paste, corn, black beans and chopped cilantro. I added the chicken and beef base at this point. Bring to a boil. Reduce heat and simmer 20 minutes.
6Add cooked chicken back into soup. Check spices and adjust as needed. Simmer until ready to serve.
7Fry tortillas strips a little at a time until brown and crispy. Drain on paper towel lined plate. Salt while hot.
8Serve soup in bowls. Top with tortilla strips. Garnish with any or all garnishes. I let each family member add their favorite toppings.
9Enjoy!