Ingredients
Soup
1 lb boneless, skinless chicken breast
1 TB olive oil
1 sweet onion, chopped
6 green onions, chopped (retain the dark green parts for garnish)
6 garlic cloves, minced
1 TB chili powder
2 tsps ground cumin
1 tsp dried oregano
1 TB tomato paste
1 chipotle in adobo sauce with ½ TB liquid, finely minced
1 – 4 oz can green dice chilies ~ liquid reserved
1 – 14 oz can fire roasted diced tomatoes
6 cups chicken stock
1 cup corn
½ lime juiced
salt and pepper
To Garnish
½ cup cilantro, roughly chopped
1 avocado, cut into bite size chunks
dark green parts of the green onions
sour Cream
lime slices
tortilla strips (I like the Santa Fe style tortilla strips)
Instructions
In a large pot or small Dutch oven, heat the olive oil over medium heat. Add the sweet onions and green onions and cook for about 8 minutes, or until starting to soften. Lightly season with salt. Add the garlic, chili powder, ground cumin, and dried oregano. Stir and cook until the garlic is fragrant ~ about 30 seconds. Add the tomato paste and chipotle in adobo, with sauce, stirring to combine.
Add the green dice chilies with the reserved liquid, the fire roasted diced tomatoes, and chicken stock. Stir in the corn and add the chicken. Bring the liquid to a boil and then reduce to a simmer. Cook for 25 minutes. Remove the chicken from the pot and, using two forks, shred the chicken. Return it to the pot and cook an additional 5 minutes. Add the lime juice and season to taste with salt and pepper.
Distribute the soup into bowls and top with the desired garnishes. Eat!
Enjoy!
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