Spicy Chicken Tortilla Soup
By
Robynne Glenn
@RobynneG
13
Blue Ribbon Recipe
This robust soup is full of Mexican spices. It's hearty and will definitely leave you satisfied. It is a little on the spicy side, but we loved it. There are so many flavors and textures going on in this recipe. With big chunks of seasoned chicken, sweetness from the corn and carrots, and some spice, this will be great on a cold, crisp day. The soup is delicious by itself, but add your favorite toppings and make it your own.
The Test Kitchen
Ingredients
-
CHICKEN
-
2-3 lbboneless chicken breasts, diced (thighs can be used if you prefer)
-
4 Tbspolive oil
-
2-3 tspMrs. Dash Chipotle Southwest seasoning
-
2 tspsea salt
-
2 tspgranulated garlic
-
1-2 tspblack pepper
-
SOUP
-
2-3 cdiced onion
-
1 cdiced carrots
-
1/2 cdiced celery
-
1 cdiced red bell pepper (can omit this)
-
4 Tbspchopped garlic
-
4-5 tspground cumin
-
2 tspMrs. Dash Chipotle Southwest seasoning
-
1-2 Tbspchipotle in Adobo sauce, chopped (I remove most of seeds to reduce heat)
-
28 ozcanned diced tomatoes
-
4 Tbsptomato paste
-
8 cchicken broth
-
3/4 cfresh cilantro, chopped, small thin stems are okay to include
-
8-16 ozfrozen 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
-
6-8corn tortillas, cut into strips
-
·vegetable oil, for frying tortilla strips
-
·sea salt
-
OPTIONAL
-
1-2 Tbspchicken base* for added flavor (add a little at at time)
-
1-2 tspbeef base* for deeper flavor (add a little at a time)
-
GARNISHES
-
·monterey jack cheese
-
·green onions, sliced
-
·sour cream
-
·sliced avacado
-
·lime wedges
-
·salsa
-
·fresh cilantro, chopped