Name: Tortilla Soup
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: mexican
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 low-sodium chicken broth; 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 (from about 2 limes); About a dozen corn tortilla chips, broken a bit; Lime wedges, optional

Directions

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 using.

Cook’s Note

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.

Tortilla Soup

Ingredients

Directions

Cook’s Note

Tools You May Need

Tools You May Need

My Private Notes

Categories:

More from:

Healthy International Recipes

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages