CHICKEN TORTILLA SOUP

By drinkfairy

This lightly spicy soup with just a splash of sweetness from the cinnamon will certainly warm you up on those cold winter nights. This soup is delicious, easy to make and the short cooking time makes it ideal for weeknights.

Ingredients

• 5 ripe plum tomatoes (about 1 pound) cored and seeds removed
• 1 cup coarsely chopped white onion
• 1 large clove garlic
• 1/2 cup cilantro, loosely packed
• 1 tablespoon Victoria Taylor’s Cinnamon Chile Rub
• 5 cups chicken broth
• 2 cups shredded chicken (See Tip)
• 1 can (15.25 ounces) corn kernels with liquid

Details

Adapted from vgourmet.com

Preparation

Step 1

Place tomatoes, onion, garlic and cilantro in blender; process until smooth.
In large saucepan over medium heat add tomato mixture and Cinnamon Chile Rub; stir and cook 5 minutes.
Add chicken broth, chicken and corn to saucepan. Simmer, uncovered, 25 minutes. Ladle soup into bowls, top with tortilla strips, avocado and sour cream, if desired.

Tip: To prepare shredded chicken, place 2 chicken breasts, about 12 ounces, in saucepan. Cover with water and allow to simmer 1-2 hours until tender and able to shred with a fork.

Garnish with Victoria Taylor’s Baked Tortilla Strips, jalapenos, fresh squeezed lime, shredded cheese, avocado and dollop of sour cream (optional).