Chicken Tortilla Soup
May. 23rd, 2005 08:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
omlyI had a bunch of chipotle chile in adobo sauce left over from the Chipotle Macaroni and Cheese. So this recipe seemed just the right thing for a chilly, rainy evening. Since I have noticed that I really react to things that have a lot of salt in them, I replaced some of the chips used in most recipes with corn flour. If you didn't have corn flour you could use another cup of tortilla chips. Next time I think I might even try this without the chicken, as it is nice and flavorful regardless.
Chicken Tortilla Soup
2 teaspoons olive oil
1 lb boneless skinless chicken breasts, cut into 1 in. pieces
1 small onion, minced
2 garlic cloves, minced
1/8 teaspoon cumin
1/8 teaspoon chili powder
1 teaspoon dried oregano
1 bay leaf
1 minced chipotle chile in adobo sauce (7 oz. can)
1 cup diced plum tomatoes
2 (14.5 ounces) cans reduced-sodium chicken broth or water
1 cup water
2 cup frozen corn
1/2 cup chopped fresh cilantro (optional)
1/2 cups baked corn tortilla chips
2 tablespoons corn flour
1/2 cup shredded cheddar (optional to serve)
30 minutes 10 mins prep
Heat the oil in a stockpot over medium high heat. Then add the chicken, onion and garlic and cook until chicken is browned, stirring frequently. Add oregano, cumin and chili powder and stir to coat. Stir in minced chipotle, tomatoes, broth, water, and corn. Turn the heat to high and bring to boil. Make a paste from the corn flour and a small amount of water in a small cup. Dilute until it is liquid and then add to pot. Turn down the heat to low, partially cover, and simmer for 10 minute until chicken is cooked through (it will thicken as it cooks). Remove pan from heat and stir in cilantro and tortilla chips. Shredded cheddar can be sprinkled on top to serve.
Chicken Tortilla Soup
2 teaspoons olive oil
1 lb boneless skinless chicken breasts, cut into 1 in. pieces
1 small onion, minced
2 garlic cloves, minced
1/8 teaspoon cumin
1/8 teaspoon chili powder
1 teaspoon dried oregano
1 bay leaf
1 minced chipotle chile in adobo sauce (7 oz. can)
1 cup diced plum tomatoes
2 (14.5 ounces) cans reduced-sodium chicken broth or water
1 cup water
2 cup frozen corn
1/2 cup chopped fresh cilantro (optional)
1/2 cups baked corn tortilla chips
2 tablespoons corn flour
1/2 cup shredded cheddar (optional to serve)
30 minutes 10 mins prep
Heat the oil in a stockpot over medium high heat. Then add the chicken, onion and garlic and cook until chicken is browned, stirring frequently. Add oregano, cumin and chili powder and stir to coat. Stir in minced chipotle, tomatoes, broth, water, and corn. Turn the heat to high and bring to boil. Make a paste from the corn flour and a small amount of water in a small cup. Dilute until it is liquid and then add to pot. Turn down the heat to low, partially cover, and simmer for 10 minute until chicken is cooked through (it will thicken as it cooks). Remove pan from heat and stir in cilantro and tortilla chips. Shredded cheddar can be sprinkled on top to serve.
