Spicy Chicken Tortilla Soup~Robynne

Name: Spicy Chicken Tortilla Soup~Robynne
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 8-10
Cuisine: Mexican
Ingredients: CHICKEN; 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; SOUP; 2-3 c diced onion; 1 c diced carrots; 1/2 c diced celery; 1 c diced red bell pepper (can 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; vegetable oil, for frying tortilla strips; sea salt; OPTIONAL; 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); GARNISHES

By Robynne Glenn
@RobynneG

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

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

Rating:

★★★★★ 1 vote5

Comments:

10 Comments

Serves:

8-10

Prep:

45 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

CHICKEN
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
SOUP
2-3 c

diced onion
1 c

diced carrots
1/2 c

diced celery
1 c

diced red bell pepper (can 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
·

vegetable oil, for frying tortilla strips
·

sea salt
OPTIONAL
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)
GARNISHES
·

monterey jack cheese
·

green onions, sliced
·

sour cream
·

sliced avacado
·

lime wedges
·

salsa
·

fresh cilantro, chopped
Add Ingredients to Grocery List

How to Make Spicy Chicken Tortilla Soup~Robynne

Step-by-Step

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!