SPICY CHICKEN TORTILLA SOUP

Spicy Chicken Tortilla Soup image

This robust soup is full of Mexican spices. It's hearty and will definitely leave you satisfied. It is a little on the spicy side, but we loved it. There are so many flavors and textures going on in this recipe. With big chunks of seasoned chicken, sweetness from the corn and carrots, and some spice, this will be great on a cold,...

Provided by Robynne Glenn

Time 2h45m

Number Of Ingredients 37

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Ingredients

CHICKEN
2-3 lb boneless chicken breasts, diced (thighs can be used if you prefer)
4 Tbsp olive oil
2-3 tsp Mrs. Dash Chipotle Southwest seasoning
2 tsp sea salt
2 tsp granulated garlic
1-2 tsp black pepper
SOUP
2-3 c diced onion
1 c diced carrots
1/2 c diced celery
1 c diced red bell pepper (can omit this)
4 Tbsp chopped garlic
4-5 tsp ground cumin
2 tsp Mrs. Dash Chipotle Southwest seasoning
1-2 Tbsp chipotle in Adobo sauce, chopped (I remove most of seeds to reduce heat)
28 oz canned diced tomatoes
4 Tbsp tomato paste
8 c chicken broth
3/4 c fresh cilantro, chopped, small thin stems are okay to include
8-16 oz frozen white corn
2 can(s) black beans, 15 oz size, rinsed
salt and pepper to taste* salt after using beef and chicken bases, they are salty
6-8 corn tortillas, cut into strips
vegetable oil, for frying tortilla strips
sea salt
OPTIONAL
1-2 Tbsp chicken base* for added flavor (add a little at at time)
1-2 tsp beef base* for deeper flavor (add a little at a time)
GARNISHES
monterey jack cheese
green onions, sliced
sour cream
sliced avacado
lime wedges
salsa
fresh cilantro, chopped

Steps:

1. Heat olive oil in a heavy soup pot on med-high heat. Add chicken a batch at a time (do not overcrowd) seasoning and browning as you go. Remove from heat and set chicken aside as it browns.
2. After the chicken is removed, you will be left with the oil and all the yummy seasonings. You may need to add a little more olive oil to cook the veggies.
3. Add to oil, the onions, carrots, garlic, celery, and bell peppers. Cook about 10 minutes or until cooked down. Stir often.
4. Add chipotle, cumin, and Mrs. Dash. Cook an additional 2-3 minutes.
5. Add broth, tomatoes, tomato paste, corn, black beans, and chopped cilantro. I added the chicken and beef base at this point. Bring to a boil. Reduce heat and simmer 20 minutes.
6. Add cooked chicken back into the soup. Check spices and adjust as needed. Simmer until ready to serve.
7. Add oil to a pan. Fry tortillas strips a little at a time until brown and crispy. Drain on a paper towel lined plate. Salt while hot.
8. Serve soup in bowls. Top with tortilla strips. Garnish with any or all garnishes. I let each family member add their favorite toppings. Enjoy!

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