If you like food with a little spicy heat, then this Chipotle Chicken Tortilla Soup will have your taste buds doing the Lambada. Round out the meal with corn muffins from your grocer's bakery or servings of packaged Spanish rice.
1 tablespoon canola oil
1 1/2 teaspoons bottled minced garlic
3/4 pound chicken breast tenders, cut into bite-sized pieces
1 teaspoon chipotle chile powder
1 teaspoon ground cumin
1 cup water
1/4 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can stewed tomatoes, undrained
1 cup crushed baked tortilla chips
1/4 cup chopped fresh cilantro
1 lime, cut into 4 wedges
How to Make It
Heat oil in a large saucepan over medium-high heat. Add minced garlic and chicken; sauté 2 minutes. Add chile powder and cumin; stir well. Add water, salt, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Top with tortilla chips and cilantro, and serve with lime wedges.
Thank you to the previous reviewers suggestions...this turned out great for the short time it takes to make! I put a can of black beans and corn and they made the soup a substantial meal. My husband liked it and he generally doesn't like soups for dinner. It's a little spicy maybe too much for my toddler but perfect for us.
This soup turned out delicious. I did make a few changes, as suggested by other reviewers. I added some onions and used fire roasted tomatoes. My grocery actually carries a fire roasted tomato with chipotle, so I used that and left out the chipotle powder. My boyfriend enjoyed it as well, but said that it needed rice and beans, which he says about almost everything, but I think it would be tasty in here. Topped with some diced avocado.
This recipe was quick and delicious! I doubled the recipe and added a medium white onion chopped, can of black beans and I used fire roasted tomatoes instead of stewed. Topped it with cilantro, lime, avocado and tortilla strips. It was a hit with my boyfriend and our company.
This is one of my favorites. I have perfected it over the years and here are my edits: Add chopped onion, celery, zucchini, spinach, whatever veggies you have to make it more hearty and add some fiber. Let the soup cook on low for several hours so the flavors all blend together. It's so much better after a few hours, or even refrigerate overnight and serve the next day.
LOVED this soup! I have to clarify though that I changed the recipe pretty significantly as I say that...many reviews indicated this soup was on the bland side, so changes include: Addition of more (fresh garlic), cumin & corriander, 1/2 of a large red onion chopped, 1 minced jalapeno & 1 minced poblano chile, 1 small can of corn, and bell pepper. Used Mexican-style stewed tomatoes as well. When I added the chicken broth, I also stirred in three tbsps of crushed chipotle in adobo sauce and finished off the base with 1 & 1/2 tbsp fat free sour cream, the cilantro and the juice of a whole lime. Wow! was the result - nice and smokey with great heat and a hearty base. For the tortilla topping, I sauteed 4 corn tortillas (cut into strips) in 1 tsp canola oil on the stove top; the added crunch is great. Overall, this was a perfect soup for a casual weekend lunch, and I wouldn't hestiate to serve to a crowd on football Sun either! 100% a keeper; enjoy!
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