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Baby Acapulco Chicken Tortilla Soup

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Made fresh in Austin, Texas, this recipe for Baby Acapulco Chicken Tortilla Soup will warm you up on a cold day, and maybe clear your sinuses a bit, too!

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Rate this recipe 3.8/5 (67 Votes)

Ingredients

  • SOUP:
  • 14 1/2 ounce can diced tomatoes
  • 1 medium onion, cut up
  • 2 garlic cloves
  • 4 tablespoons snipped cilantro
  • 1/2 teaspoon sugar
  • 3 chipotle peppers in adobo sauce from the can
  • 8 cups chicken broth
  • 1 1/2 pounds chicken breast cut up
  • GARNISH:
  • Monterey Jack cheese, shredded
  • Avocados, cut up
  • Tortilla chips
  • Red Onion, diced
  • Cilantro, shredded
  • Spanish rice

Details

Servings 8
Preparation time 10mins
Cooking time 35mins
Adapted from tastebook.com

Preparation

Step 1

In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar.

Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Add a couple of teaspoons of the adobo sauce from the chipotle pepper can. Bring to boiling; cover and simmer for 20 minutes.

Put crunched tortilla chips in a bowl with cheese and avocados. Ladle soup over; top with cilantro and red onions. Serve with Spanish rice on the side.

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