CHIPOTLE CHICKEN TORTILLA SOUP

CHIPOTLE CHICKEN TORTILLA SOUP image

Categories Soup/Stew Chicken Pepper Tomato Super Bowl Low Fat Low Cal Healthy Tortillas Simmer

Yield 6 Bowls

Number Of Ingredients 27

Ingredients

1 Good size rotisserie chicken skinned and shredded = 3 cups
1 16 oz box chicken broth
2 Tbsp tomato paste
1 8 oz bottle Ortega taco sauce
1 5 oz bottle Tabasco sauce
2 Tbsp Chipotle seasoning
2 Tsp Cumin
2 Tsp Chili powder
2 Bay leaf
2 Tbsp Olive oil
1 28 oz can of diced tomatoes
1 28 oz can of black beans drained and rinsed
2 cups fresh corn roasted
1 Large Anaheim chile pepper
1 Large Mirasol pepper
1 Jalapeno pepper diced
4 Habanero peppers diced
3 Large cloves garlic diced
1 Small red onion diced
1 Ripe avocado
1 Lime
4 Tbsp chopped green onion
Fresh Cilantro
Sour Cream/Light Sour Cream
Restaurant style corn tortilla chips
Sharp shredded cheddar cheese, Monterey Jack or Mexican blend cheese
Small brown paper bag

Steps:

Please keep in mind that the hot spice, sauces and peppers should be done to your taste and liking. The peppers and spices are guidelines only:-) Skin, bone and shred chicken. Add chicken broth and 3 cups shredded chicken into a large cooking pot. Combine with chicken broth, diced tomatoes, black beans drained and rinsed, tomato paste, taco sauce, Tabasco sauce, chipotle seasoning, cumin, chili powder and bay leaf. Cook over medium heat until simmering. Reduce heat and continue to simmer. Seed then quarter the Anaheim and Mirasol peppers. Add the olive oil to a frying pan and cook peppers over medium heat until the meat is slightly tender and the skin is bubbling off the meat. Place peppers into a small brown bag and seal. Let cool for 10 minutes. Dice onion then cook in the remaining olive oil until slightly tender. Set aside Brown the roasted corn in the frying pan until slightly tender then set aside. Peel the pepper then dice into small cubes. Add the peppers, onion and corn into the soup and continue to simmer. Seed and dice the jalapeno, dice the garlic set aside together. Cube and dice the avocado, sqeeze ½ of the lime juice over and lightly toss. Dice the habanero and green onion then place all in the fridge to keep chilled. Add the jalapeno and garlic to the soup. Simmer for 30 minutes over low heat. Dish soup into bowls then sprinkle with cheese and crumbled corn chips. Garnish with avocado, habanero, green onion, cilantro stemmed and a drop of sour cream. Cooks for about 1.5 hours Pairs well with Pinot Grigio. Note Garnish is best chilled to offset the heat of soup