COPYCAT MANZANA'S CHICKEN TORTILLA SOUP RECIPE - (4/5)

Copycat Manzana's Chicken Tortilla Soup Recipe - (4/5) image

Provided by á-32

Number Of Ingredients 24

2 cloves peeled garlic, minced
3 carrots, peeled and pureed
1 onion, peeled and pureed
3-4 ribs of celery, washed and pureed
Corn (either 2 ears roasted or 1 can), pureed
Chipotle peppers in adobo, pureed (1 to 2 depending on taste, or just adobo)
3 sprigs of thyme
1 tablespoon olive oil/ one turn of the pan
1/2 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon oregano
1/2 teaspoon paprika
Salt and pepper to taste
Pinch of sugar
1 cup chicken broth
28 ounce can of tomato sauce
28 ounce can of diced or stewed tomatoes
1/2 cup whipping cream
4-5 white corn tortillas, pureed
Shredded rotisserie chicken meat from 1 chicken
Fried tortilla strips or tortilla chips
1 avocado (to top the soup)
Cilantro, chopped
Cheddar and jack cheese, grated, for topping

Steps:

Put olive oil in pot and heat. Add garlic and cook over medium-high heat until golden. 2. Roughly chop all vegetables and puree in food processor 3. Add pureed vegetables and chipotle peppers to same pot as the garlic, cook until liquid is gone 4. Add spices 5. Add pureed tortillas and simmer at least 20 minutes 6. Add chicken broth, tomato sauce and stewed tomatoes; bring to a boil 7. Add shredded meat of roasted chicken 8. Reduce heat and add cream, whisk together 9. To serve garnish with cheddar and jack cheese, fried tortilla strips and chopped cilantro Pro tip: Leftovers make great enchilada filling.