Tortilla Soup
broth, tomato, chicken, corn, onion, lime juice, sauce, chili, cilantro, garlic
Ingredients
2 tablespoons vegetable oil 1 medium onion, chopped 2 cloves garlic, sliced 1 chipotle in adobo sauce, minced 1 tablespoon chili powder 2 teaspoons kosher salt 6 cups chicken broth, low-sodium canned 1 cup corn kernels, fresh or frozen and thawed 1 ripe tomato, chopped 1 cup shredded cooked chicken 1/2 cup cilantro leaves 1/4 cup freshly squeezed lime juice (about 2 limes) About a dozen corn tortilla chips, broken a bit Lime wedges, optional
Directions for Tortilla Soup Recipe
Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more. Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired. Know-How Get every last drop of juice from those little limes. Before halving, microwave them for a few seconds and roll them under the palm of your hand to release the juice from the pulp. Add a swirl of chile and homey tortillas to comforting chicken soup and you have a bold hug of a meal. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Read the full directions on Food Network
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