“Tortilla” Soup

By angelahon

“Tortilla” Soup

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

Preparation

Step 1

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.