Tortilla Soup

Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins

Ingredients

• Servings: 4


• 1 tablespoon vegetable oil


• 1/2 cup onion, chopped


• 1 tablespoon garlic, minced


• 1 chipotle pepper, chopped (dried, reconstituted with warm water)


• 1 medium bell pepper, chopped


• 2 medium jalapeno peppers, chopped (seed if you don't want heat)


• 2 teaspoons cumin


• 1 1/2 teaspoons dried oregano


• 1 tablespoon red chili powder, ground


• 3 medium tomatoes, diced


• 4 cups chicken broth (or vegetable broth)


• 2 cooked chicken breasts, chopped


• 2 tablespoons milk (or cream)


• 1 tablespoon lime juice


• 1 teaspoon salt (to taste)


• 6 small flour tortillas (or corn)


• 1 tablespoon oil


• 1 tablespoon sour cream


• 1 teaspoon cilantro, chopped

Recipe

• 1 heat 1 tablespoon of oil in a large soup pot.


• 2 add onion and cook until softened.


• 3 add garlic, cook 30 seconds.


• 4 add all chopped peppers cook until soft.


• 5 add cumin, oregano, red chili pepper, tomatoes.


• 6 add stock.


• 7 bring mixture to a simmer and cook 10 minutes.


• 8 puree the soup in blender.


• 9 add pureed soup back to soup pot.


• 10 add chopped chicken to mixture.


• 11 simmer this for 10 minutes.


• 12 add milk, and stir until heated through.


• 13 stir in the lime juice.


• 14 taste for seasoning, add salt as needed.


• 15 cut tortillas into 1/4 inch strips and fry them in 1 tablespoons of oil.


• 16 to serve, ladle soup into 4 soup bowls.


• 17 top with tortilla strips, sour cream and cilantro.