Mexican Chipotle Chicken Soup
Thought I would post this recipe. It's a combination of a couple recipes I know plus some additions I thought would "improve" it. This soup is great for a chilly night's dinner. It has just enough chipotle to provide some zing. Of course, feel free to increase or decrease according to your taste This makes enough for 2 hungry people or 4 for a first course.
Ingredients
4 serv.- chicken breast, boneless and skinless↗1
- canola oil↗1 tablespoon
- onion, cut into large chunks↗1
- garlic clove, chopped↗1
- chipotle pepper, in adobo sauce, minced (seeds left in for extra heat)↗1 tablespoon
- chopped tomatoes, canned and their liquid3 cups
- chicken stock↗3 cups
- corn kernel↗1 cup
- cilantro, chopped↗1⁄2 cup
- avocado, diced↗1
- tortillas, fried until brown and cut into strips4
- salt↗1 teaspoon
- pepper↗2 teaspoons
Step-by-step instructions
- 1
Add oil to a stock pot. Sprinkle chicken breast with salt and pepper and brown on both sides. The breast does not have to be cooked through. Remove from pot and shred with a fork.
- 2
Add onion, garlic and minced chipotle to the oil. Fry quickly for about 1 minute. Then add the tomatoes, stock, corn and cilantro. Bring to a boil, add the shredded chicken and simmer for 5 minutes. Taste and adjust salt and pepper.
- 3
Add the diced avocado and bring back to a boil. Remove from the heat.
- 4
To serve, ladle into soup bowls and sprinkle fried tortilla strips on top.
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