Chicken Tortilla Soup

Soup

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Member Recipe By LadyRoze

ingredients 24
Prep Time 30 min
Total Time 45 min

Ingredients

1: pound chicken breast, skinned and cubed

1: brown onion, diced

1: medium size potato, diced

4: garlic cloves , diced

1: chipotle in adobe sauce, diced

5: tablespoons olive oil (3 tablespoons reserved)

2: box ready chicken stock (32oz. each)

3: tomato chicken flavored bouillos

1: can stew tomatoes with the juice

1: cup frozen corn, rinsed

1: cup frozen mixed vegetable, rinsed

1: cup canned red beans, rinsed

1: cup canned pinto beans, rinsed

2: tablespoons fresh chives and more for garnishing

2: tablespoons fresh cilantro florets, chopped and more for garnishing

: Sea salt to taste

: Dash of freshly cracked black pepper

1: teaspoon chili powder

: ½ teaspoon cumin

1: tomato, diced and more for garnishing

: Lime wedges, for garnishing

: Avocado slices for garnishing

: Cheese for garnishing

2: tortilla bread, for chips

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Directions

1 Place the chopped onions, potato, garlic, chili powder and the 2 tablespoons olive oil
2 in a non-stick pot and on low heat, sauté until the onions are limp, about 5 minutes.
3 Add the chicken stock/bouillons, rinsed vegetables and the canned stewed tomatoes.
4 While the soup is being cooked, sauté the chicken pieces in one tablespoon olive oil until the
5 chicken is well cooked and transfer it to the soup,
6 add the 2 tablespoons fresh chives and the fresh cilantro to the soup,
7 season with black pepper and cumin,
8 and cook a few more minutes or until the soup takes the flavor.
9 Finally, heat the remaining 2 tablespoons olive oil and fry the tortilla bread pieces until golden
10 or bake the tortilla pieces in the oven sprayed with Pam until golden brown.
11 Serve the soup in soup bowls and garnish them with the garnishings.