Chicken Tortilla Soup
Ingredients
- 2 tbs. butter
- 1 medium white onion, diced small (or grated)
- 2 Anaheim chiles, seeded and diced
- 4-6 garlic cloves, minced
- 1 tbs. adobo seasoning
- 1 tsp. chili powder
- 1 tsp. chipotle powder
- 1/2 tsp. cumin
- Salt and Pepper, to taste
- 4 cups (32 oz) chicken broth
- 2 boneless, skinless chicken breasts
- Blue Corn Tortilla Chips, for topping
- Shredded Queso-Fresca Cheese, for topping
- Fresh cilantro, for topping
- Avacado, sliced, for topping
Instructions
In a soup pot or large dutch oven, melt the 2 tbs of butter over medium-high heat. Add the onion, chiles, and garlic and saute until soft and fragrant.Add the seasonings and salt and pepper. Stir until the veggies are evenly coated. Add the chicken broth and bring to a boil. Place the chicken breasts into the broth. Cover and simmer until the chicken is fork tender.Using two forks, pull the chicken apart into as small pieces as you can. Allow the chicken to simmer longer until you can pull the chicken into fine shreds. Once it is in fine shreds, allow the soup to simmer for just a few more minutes.Remove the soup from the heat and serve immediately. Top each bowl with tortilla chips, cheese and some cilantro and avocado.
Details
Prep time: Cook time: Total time: Yield: Serves 6