This robust soup is full of Mexican spices. It is hearty and will definitely leave you satisfied. It is a little on the spicy side, but we loved it. There are so many flavors and textures going on in this recipe. With big chunks of seasoned chicken, sweetness from the corn and carrots, and some spice, this will be great on a cold, crisp day. The soup is delicious by itself, but add your favorite toppings and make it your own. This hearty soup will tickle your taste buds with bold spicy flavors. You can spice it up or dress it down. Either way, I promise you will make it again and again. I know I will. Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to taste. ~Robynne
Ingredients :
- CHICKEN
- 2-3 pound(s) boneless chicken breasts, diced (thighs can be used if you prefer)
- 4 tablespoon(s) olive oil
- 2-3 teaspoon(s) Mrs. Dash Chipotle Southwest seasoning
- 2 teaspoon(s) sea salt
- 2 teaspoon(s) granulated garlic
- 1-2 teaspoon(s) black pepper
- SOUP
- 2-3 cup(s) diced onion
- 1 cup(s) diced carrots
- 1/2 cup(s) diced celery
- 1 cup(s) diced red bell pepper (can omit this)
- 4 tablespoon(s) chopped garlic
- 4-5 teaspoon(s) ground cumin
- 2 teaspoon(s) Mrs. Dash Chipotle Southwest seasoning
- 1-2 tablespoon(s) chipotle in Adobo sauce, chopped (I remove most of seeds to reduce heat)
- 28 ounce(s) canned diced tomatoes
- 4 tablespoon(s) tomato paste
- 8 cup(s) chicken broth
- 3/4 cup(s) fresh cilantro, chopped, small thin stems are okay to include
- 8-16 ounce(s) frozen white corn
- 2 can(s) black beans, 15 oz size, rinsed
- - salt and pepper to taste* salt after using beef and chicken bases, they are salty
- 6-8 - corn tortillas, cut into strips
- - vegetable oil, for frying tortilla strips
- - sea salt
- OPTIONAL
- 1-2 tablespoon(s) chicken base* for added flavor (add a little at at time)
- 1-2 teaspoon(s) beef base* for deeper flavor (add a little at a time)
- GARNISHES
- - monterey jack cheese
- - green onions, sliced
- - sour cream
- - sliced avacado
- - lime wedges
- - salsa
- - fresh cilantro, chopped
Intructions :
- Heat olive oil in a heavy soup pot on med-high heat. Add chicken a batch at a time (do not overcrowd) seasoning and browning as you go. Remove from heat and set chicken aside as it browns
- After the chicken is removed, you will be left with the oil and all the yummy seasonings. You may need to add a little more olive oil to cook the veggies
- Add to oil, the onions, carrots, garlic, celery, and bell peppers. Cook about 10 minutes or until cooked down. Stir often
- Add chipotle, cumin, and Mrs. Dash. Cook an additional 2-3 minutes
- Add broth, tomatoes, tomato paste, corn, black beans, and chopped cilantro. I added the chicken and beef base at this point. Bring to a boil. Reduce heat and simmer 20 minutes
- Add cooked chicken back into the soup. Check spices and adjust as needed. Simmer until ready to serve
- Add oil to a pan. Fry tortillas strips a little at a time until brown and crispy. Drain on a paper towel lined plate. Salt while hot
- Serve soup in bowls. Top with tortilla strips. Garnish with any or all garnishes. I let each family member add their favorite toppings. Enjoy!
Rated 5/5 based on 65 Reviews
Keyword : spicy-chicken tortilla-soup-Mexican