Tortilla Chicken Soup

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 1/4 poblano
  • 6 chicken breasts, boneless
  • 1 tablespoon ancho chili powder
  • 2 teaspoon cumin
  • 2 teaspoon dried cilantro
  • 2 teaspoon mexican oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 6 cups chicken broth, low-sodium canned
  • 1 cup corn kernels, fresh or frozen
  • 2 cans fire roasted tomatoes
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup freshly squeezed lime juice (about 2 limes)
  • About a dozen corn tortilla chips, broken a bit
  • Lime wedges
  • tex-mex cheese
  • sour cream
Directions
Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, poblano, chicken breasts, chili powder, cumin, cilantro, oregano, salt and pepper and cook until the onion softens, about 5 minutes. Add the chicken broth, tomatoes and corn, bring to a boil, reduce the heat slightly, and simmer, covered for 60 minutes. Remove chicken breasts, shred the meat and return to the pot and cook for 5 minutes more.  Add the cilantro leaves and lime juice, and serve.  Top individual bowls with tortilla chips, cheese, sour cream, and serve with lime wedges, if desired.


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