“Tortilla” Soup

“Tortilla” Soup

“Tortilla” Soup
“Tortilla” Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 13

    oz. cooked chicken meat (canned with juice is just fine in this)

  • 1

    qt. water + 2 c. chicken broth

  • 1

    oz. tomato paste

  • 1

    c. yellow squash, diced (about 1/2 med-large squash)

  • 2

    oz. yellow onion

  • 2

    oz. green bell pepper

  • 1

    oz. poblano pepper, seeded and chopped

  • 1/2

    tsp. chili powder

  • dash chipotle chile powder (smoky)

  • 1

    small Guajillo chile, seeded and chopped (these are very mild and found in most stores’ produce dept. dried, sold in a bag)

  • Dash cumin

  • 1/4

    c. heavy cream

Directions

Cut chicken meat up into small pieces. If using canned meat, just break up the large chunks. Put all ingredients but the cream into soup pot. Bring to a boil and then lower heat and simmer until squash and all veggies are tender but not falling apart (about 15-20 minutes). Turn heat to lowest setting. Now add cream and stir. If you like, you can puree this soup with a stick blender or in small batches in your food processor. I think I like it better chunky myself. That’s how El Mirador served theirs as well. I’ve done it both ways though.

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