Photo: Tortilla Soup Recipe
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
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.
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By Chef #982444
Southern CT
on February 20, 2013
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Needs nothing - damn near brought a tear to my eye~
After having some tortilla soup in a local restaurant, I decided that I wanted more, looked here, found this one - first one I tried and it is wonderful. At first I planned to make it without chicken, but later decided to add, so added some rotissirie chicken at the last minute, unbelievable. I don't know if it makes a difference, but we made all of the soup a day ahead and added all of the last few minute items on reheat, either way it is perfect for any occasion. This is taking a front seat in what I consider my "tex-mex" repitoire. Note: don't be cheap with the chips, you'll hate yourself for it~
By MakesItNice
on January 22, 2013
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This was fantastic! I usually don't write reviews but I had to for this soup. I added a whole chopped red pepper and a 1/3 tsp of cayenne pepper to add some heat, and I used about half a can of crushed tomatoes instead of the fresh tomato. I also reduced the salt by about 1/2 tsp. To serve, I poured over tortilla strips and diced avocado - delicious! Will definitely make again.
By phyllisk88
on January 21, 2013
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I doubled the amount of garlic and tripled the amount of chipotle, and my family said it still needed more flavor/spice. I like how quick and easy this recipe is, but it's lacking something.
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