Spicy Chicken Tortilla Soup~Robynne
By
Robynne Glenn
@RobynneG
10
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. 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
Ingredients
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CHICKEN
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2-3 lbboneless chicken breasts, diced (thighs can be used if you prefer)
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4 Tbspolive oil
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2-3 tspMrs. Dash Chipotle Southwest seasoning
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2 tspsea salt
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2 tspgranulated garlic
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1-2 tspblack pepper
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SOUP
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2-3 cdiced onion
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1 cdiced carrots
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1/2 cdiced celery
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1 cdiced red bell pepper (can omit this)
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4 Tbspchopped garlic
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4-5 tspground cumin
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2 tspMrs. Dash Chipotle Southwest seasoning
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1-2 Tbspchipotle in Adobo sauce, chopped (I remove most of seeds to reduce heat)
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28 ozcanned diced tomatoes
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4 Tbsptomato paste
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8 cchicken broth
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3/4 cfresh cilantro, chopped, small thin stems are okay to include
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8-16 ozfrozen white corn
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2 can(s)black beans, 15 oz size, rinsed
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·salt and pepper to taste* salt after using beef and chicken bases, they are salty
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6-8corn tortillas, cut into strips
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·vegetable oil, for frying tortilla strips
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·sea salt
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OPTIONAL
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1-2 Tbspchicken base* for added flavor (add a little at at time)
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1-2 tspbeef base* for deeper flavor (add a little at a time)
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GARNISHES
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·monterey jack cheese
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·green onions, sliced
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·sour cream
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·sliced avacado
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·lime wedges
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·salsa
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·fresh cilantro, chopped
How to Make Spicy Chicken Tortilla Soup~Robynne
- Heat 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.
- After 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.
- Add to oil, the onions, carrots, garlic, celery, and bell peppers. Cook about 10 minutes or until cooked down. Stir often.
- Add chipotle, cumin, and Mrs. Dash. Cook an additional 2-3 minutes.
- Add 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.
- Add cooked chicken back into the soup. Check spices and adjust as needed. Simmer until ready to serve.
- Add oil to a pan. Fry tortillas strips a little at a time until brown and crispy. Drain on a paper towel lined plate. Salt while hot.
- Serve soup in bowls. Top with tortilla strips. Garnish with any or all garnishes. I let each family member add their favorite toppings. Enjoy!
