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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from The Guarino Cousins Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil

1 large onion, chopped

2-3 cloves garlic, minced

½ teaspoon ancho chili powder

1 -1 tsp chili powder

5-6 canned low sodium chicken broth

1 (28oz) can crushed tomatoes

1 (7oz.) can chipotle chilies in adobo sauce (need sauce only)

1 cup fresh or frozen corn

1 can black beans, drained and rinsed

2-4 boneless skinless chicken breasts, cooked and chopped

salt and pepper

Directions:
Directions:
Saute' onion and olive oil until translucent. Add garlic and cook another minutes or so. Stir in chili powder cook 1 more minute. Add tomatoes and broth. Bring to a boil and simmer for 5 to 10 minutes. Slowly add adobo sauce to taste. (Make sure you test and avoid adding the seeds as this sauce can be very spicy). If you like it very spicy you can chop a chili and add it well. Add corn, black beans, chicken, salt and pepper. Simmer for 10 minutes. This part freezes well. Serve with toppings below.
TOPPINGS:
1/2 cup cilantro, chopped
avocado, chopped
Monterey jack cheese, shredded
corn tortillas (for homemade chips)
sour cream
lime wedges
Cut corn tortillas in half, then into 1/2 inch strips. Fry in 1/2 inches canola or vegetable oil until crisp. Removed to plate with paper towels and sprinkle with salt. Place all toppings in small bowls and allow guests to garnish their own soup starting with chips.

Personal Notes:
Personal Notes:
Make this recipe your own by adding more or less of the ingredients to suite you taste!

 

 

 

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