Tortilla Soup

Tortilla Soup
Tortilla Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 tablespoons vegetable oil

  • 1 medium onion, chopped

  • 2 cloves garlic, sliced

  • 1 chipotle in adobo sauce, minced

  • 1 tablespoon chili powder

  • 2 teaspoons kosher salt

  • 6 cups chicken broth, low-sodium canned

  • 1 cup corn kernels, fresh or frozen and thawed

  • 1 ripe tomato, chopped

  • 1 cup shredded cooked chicken

  • 1/2 cup cilantro leaves

  • 1/4 cup freshly squeezed lime juice (about 2 limes)

  • About a dozen corn tortilla chips, broken a bit

  • Lime wedges, optional

Directions

eat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more. Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired. Know-How Get every last drop of juice from those little limes. Before halving, microwave them for a few seconds and roll them under the palm of your hand to release the juice from the pulp. Add a swirl of chile and homey tortillas to comforting chicken soup and you have a bold hug of a meal.

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