spicy chicken tortilla soup~robynne
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.
Ingredients
- CHICKEN
- 2-3 pounds boneless chicken breasts, diced (thighs can be used if you prefer)
- 4 tablespoons olive oil
- 2-3 teaspoons Mrs. Dash Chipotle Southwest seasoning
- 2 teaspoons sea salt
- 2 teaspoons granulated garlic
- 1-2 teaspoon black pepper
- SOUP
- 2-3 cups diced onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 cup diced red bell pepper (can omit this)
- 4 tablespoons chopped garlic
- 4-5 teaspoons ground cumin
- 2 teaspoons Mrs. Dash Chipotle Southwest seasoning
- 1-2 tablespoon chipotle in Adobo sauce, chopped (I remove most of seeds to reduce heat)
- 28 ounces canned diced tomatoes
- 4 tablespoons tomato paste
- 8 cups chicken broth
- 3/4 cup fresh cilantro, chopped, small thin stems are okay to include
- 8-16 ounces frozen white corn
- 2 cans 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 tablespoon chicken base* for added flavor (add a little at at time)
- 1-2 teaspoon 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
How To Make spicy chicken tortilla soup~robynne
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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. -
Step 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.
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Step 3Add to oil, the onions, carrots, garlic, celery, and bell peppers. Cook about 10 minutes or until cooked down. Stir often.
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Step 4Add chipotle, cumin, and Mrs. Dash. Cook an additional 2-3 minutes.
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Step 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.
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Step 6Add cooked chicken back into the soup. Check spices and adjust as needed. Simmer until ready to serve.
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Step 7Add 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.
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Step 8Serve soup in bowls. Top with tortilla strips. Garnish with any or all garnishes. I let each family member add their favorite toppings. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
