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Autumn's Rockin Tortilla Soup Recipe

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This recipe for Autumn's Rockin Tortilla Soup, by , is from The Stanford Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Autumn Stanford
Added: Saturday, April 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 large chicken breasts
A few dried bay leafs
5 small carrots
a few table spoons of olive oil
1 Large orange bell pepper
1 large green bell pepper
1/2 Large Spanish/yellow onion
28oz of crushed tomatoes
32oz box of chicken stock
a package of frozen or canned corn
4 or 5 finely chopped chipotle peppers -(canned in adobo sauce)
Tortilla chips
Shredded cheese

Directions:
Directions:
After experimenting with several types of soup recipes I have finally mastered a Southwestern tortilla soup that ROCKS. So here it is to share with the world.

Poach 2 large chicken breast in water with salt and a few dried bay leafs. -

While the chicken poaches chops 5 small carrots into bit size pieces and brown them in a large skillets with a few table spoons of olive oil. Stir occasionally.

While your carrots cook up and get soft and brown

chop into small pieces

1 Large orange bell pepper

1 large green bell pepper

1/2 Large Spanish/yellow onion

After the carrots lightly brown (around 10 min) add in your peppers and onions and saute all veggies.

Once your chicken is finished poaching (around 20 min) Shred chicken with two forks - One to hold the hot chicken down and the other to scrap chicken against the grain.

Now in your large pot (dump poaching liquid in sink) added 28oz of crushed tomatoes and 32oz box of chicken stock-

Once your veggies are all soft add them and the shredded chicken into your pot of tomatoes and stock and heat over med/high heat.

Now add a package of frozen or canned corn and let simmer.

Add in 4 or 5 finely chopped chipotle peppers -(canned in adobo sauce) MAKE SURE YOU OPEN AND RINSE THE PEPPERS THOROUGHLY - NO SEEDS - otherwise your soup will be too Darn hot to eat.

Salt and pepper to taste

Let simmer for another 10 min and top with corn tortilla chips and shredded Monterrey jack cheese.

So good-

Enjoy!

Preparation Time:
Preparation Time:
45 Minutes

 

 

 

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