Sunday, September 23, 2012
Chicken Tortilla Soup
*This recipe yields enough to completely fill my 8 quart stockpot. Great to make when having company over or to freeze some for later.
Chicken (4 large skinless, boneless chicken breasts)
6 quarts chicken broth
1 onion, diced
3 carrots, diced
2 potatoes, diced
6 oz. can of tomato paste
2 cloves of garlic, chopped
1 tsp. chipotle chile en adobo, pureed
1 pickled jalapeno chile seeded, chopped
2 tsp. oregano
1/4 tsp. cumin
salt & pepper, to taste
2-3 zucchini, cut bite-sized
2-3 yellow squash, cut bite-sized
1 red bell pepper
Jack cheese, shredded
Boil chicken breasts in simmering chicken broth (only use 1/2 of the broth for this) until done. Remove chicken and let cool. Once chicken is cool, cut into bite-sized pieces (I use my mix 'n chop from Pampered Chef and it's super easy!). Combine chicken, rest of broth, onion, carrots, potatoes, tomato paste, garlic, chipotle and jalapeno chiles, oregano, cumin, salt and pepper in 8 quart stockpot. Bring to a boil, then reduce heat and simmer for 20 minutes. Add zucchini, squash and red bell pepper. Bring to boil again, reduce heat and simmer 15 minutes. Correct seasoning if necessary.
Ladle soup into bowl and garnish with avocado slice, jack cheese, cilantro, and tortilla chips.
This soup is very filling and so delicious! Enjoy!