Ingredients
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2 large Boneless Chicken Breast
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32 oz Chicken Broth
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1 Can of Crushed Tomatoes (15.25 oz)
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2 Tbsp Chipotle Peppers in Adobo Sauce
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1 Medium White Onion
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2 Tbsp Minced Garlic
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1 tsp Salt
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1-1/2 tsp Cumin, ground
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1 tsp Chili Powder
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2 cups Corn, frozen
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Tortilla Corn Chips
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Mexican Style Four Cheese Blend
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1 (optional) Avocado
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(optional) Sour Cream
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(optional) Fresh Cilantro
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Tools You'll Need
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Cutting Board
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Knife
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5 Quart Pot
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Ladle
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Measuring Spoons
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Food Processor
Directions
I want you to be proud to serve this dish, so if you need help let me know by logging in and leaving a comment.
About this soup
It is a hearty Chicken Tortilla Soup full of chunks of tender chicken, crunchy sweet corn, and crumbles of tortilla chips all in a smooth hearty and perfectly seasoned tomato broth. My mouth is watering describing it to you! lol There are chipotle peppers but don’t worry about your kiddos eating it, it is mildly spicy like a mild salsa. My boys love it! But hey…I totally understand not everyone likes or is able eat even a small amount of spice so no problemo, just reduce or eliminate the peppers. Take this soup to the next level by topping it with shredded cheese, avocado, sour cream, and fresh cilantro.
Helpful tips
Have I mentioned this recipe is easy and takes only 30 minutes? You can even save a little more time by purchasing a rotisserie chicken from the grocery store. Just remove the meat from the bones, cut or shred it, and toss it in. Adding already seasoned rotisserie chicken will increase the salt in the soup, so depending on your taste, you may want to reduce the amount of salt you add to the soup.
If you prefer chunkier tomatoes, don’t chop or blend them with the onions and garlic, just toss the entire can in the broth.
Remember, I want you to be proud to serve this dish, so if you need help let me know by logging in and leaving a comment.
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Steps
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1
Done
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Pour the chicken broth into the 5-quart pot. Turn the heat to medium. |
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2
Done
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While the broth is heating up, rinse the chicken breasts in the sink. Gently shake off any excess water. Lay the chicken breasts on a cutting board. Using a sharp knife, trim the fat off of the chicken and throw the fat away. Cut the chicken, against the grain, into 1/2 inch strips. Then cut the strips into 4-5 pieces each. Set aside for now. |
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3
Done
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Using a clean knife, peel the onion and cut it into 4 chunks then drop the chunks into a food processor or blender. Add the chipotle peppers, crushed tomatoes and minced garlic to the food processor or blender. Chop or blend on low for 20 seconds. It'll kinda look like salsa after you've chopped it up. Pour the tomato mixture into the pot and stir to combine it with the broth. Allow the broth/tomato mixture to come to a boil. *It won't take but a minute or so. |
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4
Done
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Lower the heat to medium-low. Add the chunks of chicken, salt, cumin, and chili powder and stir until all have combined with the broth. Add the corn and stir to combine. Simmer for 15 minutes or until the chicken is fully cooked. |
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5
Done
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While the soup is simmering let's use this time to get your toppings ready. Cut up the avocado and spoon out the yummy fruit. Chop up the cilantro. And have the sour cream and cheese ready. When the soup is ready, ladle it into a bowl, crumble some tortilla chips over the soup, and top it off with shredded cheese, avocado, sour cream, and cilantro. Enjoy! |
