Spicy Chicken Tortilla Soup version 2
A basic chicken tortilla soup features chicken, corn tortillas, beans, and tomatoes. The other ingredients are flexible. This version is different from the one I've made before but quite tasty and pretty spicy with the addition of the marinated chicken and adobo sauce.
Spicy Chicken Tortilla Soup - serves 10
1 tbsp vegetable oil
1 medium onion, finely diced
1 jalapeno pepper, seeded and finely diced
1 tbsp taco seasoning mix**
2 chicken bouillon cubes
1 tsp adobo sauce from can of chipotle in adobo
1 1/2 can (each can contains 28 fl oz/796 ml) diced canned tomatoes with liquid
3 cups cooked beans (black, pinto or red kidney, or the Berta Talaska I used this time)
2 cups shredded chicken, breast or thigh
1 cup frozen corn kernels
1 cup of water and more as needed
1 cup gently crushed white tortilla chips
Garnish as desired with any or all of the following: more crushed tortilla chips, shredded Monterey jack or cheddar cheese, diced avocados, sour cream, fresh cilantro leaves
** You'll find the recipe for this below.
In a large saute pan or your favourite Le Creuset dutch oven, saute the onion and jalapeno pepper in vegetable oil on medium until the onions start getting golden along the edges. Add the taco seasoning mix to the onion mixture and saute for another minute.
Add the bouillon cubes, adobo sauce, diced tomatoes, cooked beans, shredded chicken, corn kernels and 1 cup of water. Bring to the boil, then turn the heat down to a simmer. Cover and cook for about an hour or until the tomatoes break down as much as you like and all the flavours combine together. Stir every 15 minutes or so as the solids will settle and stick. Add more water as needed as it will evaporate during cooking.
Add the crushed corn tortilla chips, stir through and cook for another 5-10 minutes until they break down as much as you like. Taste and season with additional salt if needed. If it's TOO salty, add more water.
Taco Seasoning Mix - add 1 tbsp to one pound of ground beef
1 tsp of cumin
1 tsp of oregano
1 tsp of chili powder
1 tsp of paprika
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of coriander
Sea salt and freshly cracked pepper, to taste
Combine and store in an air tight container
Spicy Chicken Tortilla Soup - serves 10
1 tbsp vegetable oil
1 medium onion, finely diced
1 jalapeno pepper, seeded and finely diced
1 tbsp taco seasoning mix**
2 chicken bouillon cubes
1 tsp adobo sauce from can of chipotle in adobo
1 1/2 can (each can contains 28 fl oz/796 ml) diced canned tomatoes with liquid
3 cups cooked beans (black, pinto or red kidney, or the Berta Talaska I used this time)
2 cups shredded chicken, breast or thigh
1 cup frozen corn kernels
1 cup of water and more as needed
1 cup gently crushed white tortilla chips
Garnish as desired with any or all of the following: more crushed tortilla chips, shredded Monterey jack or cheddar cheese, diced avocados, sour cream, fresh cilantro leaves
** You'll find the recipe for this below.
In a large saute pan or your favourite Le Creuset dutch oven, saute the onion and jalapeno pepper in vegetable oil on medium until the onions start getting golden along the edges. Add the taco seasoning mix to the onion mixture and saute for another minute.
Add the bouillon cubes, adobo sauce, diced tomatoes, cooked beans, shredded chicken, corn kernels and 1 cup of water. Bring to the boil, then turn the heat down to a simmer. Cover and cook for about an hour or until the tomatoes break down as much as you like and all the flavours combine together. Stir every 15 minutes or so as the solids will settle and stick. Add more water as needed as it will evaporate during cooking.
Add the crushed corn tortilla chips, stir through and cook for another 5-10 minutes until they break down as much as you like. Taste and season with additional salt if needed. If it's TOO salty, add more water.
Taco Seasoning Mix - add 1 tbsp to one pound of ground beef
1 tsp of cumin
1 tsp of oregano
1 tsp of chili powder
1 tsp of paprika
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of coriander
Sea salt and freshly cracked pepper, to taste
Combine and store in an air tight container