The weather turned cool here this weekend, so I'm on a soup kick again. I was going to make a nice pot of chili, but based on the ingredients I had on-hand I decided tortilla soup would be a better option. So, I pulled out the old google machine and stumbled upon a version of the recipe below. Of course, I made some adjustments based on my taste preferences and the items I had available. The results were yum-o!
2 Tbsp vegetable oil
1 med. onion, chopped
2 cloves garlic, sliced
2 chipotles in adobo sauce, minced
1 Tbsp chili powder
2 tsp kosher salt
6 C chicken broth, low-sodium canned
1 C corn kernels, fresh or frozen and thawed
1 C black beans
1 ripe tomato, chopped
1 med. green pepper, chopped
3 C shredded cooked chicken
1 C cilantro leaves
1/4 C freshly squeezed lime juice
3 chicken breast halves
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic salt
2 Tbsp adobo sauce from chipotle peppers
Preheat oven to 375. Spray 9x9 glass baking dish with cooking spray. Season chicken breasts with cumin, chili powder, garlic salt and adobo sauce. Bake for 20-25 minutes, until no longer pink in the middle. Remove from oven and cool slightly. Shred chicken into bite sized pieces.
Next, heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn, black beans, and green pepper and cook for 5 minutes more.
Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. Stir to combine.
Serve with crushed tortilla chips, sour cream, and/or shredded chihuanhua cheese. Garnish with fresh sliced avocado or a lime wedge.
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