- 2 roasted chicken breasts–or easier, a store bought roasted chicken
- 2 TBS olive oil for the chicken
- Kosher salt for the chicken
- 3 cloves garlic, chopped
- 1 onion, chopped
- 1 small green pepper, chopped
- 5 corn tortillas cut into 1″ pieces
- 2 TBS. olive oil
- 1 tsp. cumin
- 1 tsp. chili powder
- 3 chipotle peppers in adobo sauce– I used Embasa brand (They are spicy, but use 1 for the smokey taste)
- 4 oz. fire roasted diced green chiles
- 15 oz. Mexican stewed tomatoes
- 6 cups chicken broth
- salt & pepper to taste
- grated Jack cheese
- sliced avocado
- crushed tortilla chips
- chopped fresh cilantro
Chop the garlic, onion and green pepper.
Cut the tortillas into 1″ squares.
Heat olive oil in large pot and add garlic, onion, green pepper, cumin and chili powder. Cook over medium heat for about 10 minutes.
Add the tortillas. Stir.
Stir in the canned tomatoes, diced green chiles and chipotle peppers in adobo sauce. Cook over medium heat for 15 minutes.
Add 6 cups chicken broth and bring to a boil. Immediately lower heat and simmer uncovered for 30 minutes.
Use an immersion blender (or a real blender if you don’t have one) to make it smooth and creamy.
It should look like this. Simmer uncovered on low for 10 minutes.
Shred the chicken and add to the soup.
Ladle into bowls and add your favorite toppings. I like cheese, avocado and chips with just a small squeeze of lime.
Like many of my soups, this one freezes well…if you have any left over. I don’t think I will–Jake’s home and hungry.
Remember you can always read this first every Friday in the Dining Section at Stu News.
Categories: Soups & Salads