MEXICAN TORTILLA SOUP
This dish has a nice medium body, a classic tomato and chicken‐broth base, and great Latin spices to give it some south‐of‐the‐border pizazz.
Serves 6 | PREP TIME: 20 minutes. COOK TIME: 30 minutes.
1 large onion diced
1 stalk celery diced
1 carrot diced
2 tablespoons canola oil
2 cloves garlic, minced
4 cups fresh tomatoes, rough dice or
2 (14.5 ounce) cans diced tomatoes
32 oz chicken stock
1 chipotle pepper and 1 teaspoon of the
adobo sauce they come packed in
1 teaspoon ground cumin
1 tablespoon ancho chile powder
1 cup cooked black beans
1 cup corn kernels, fresh or frozen
16 oz cooked chicken breast, ½ inch dice
Salt and pepper to taste
¼ cup chopped fresh cilantro
Juice from 2 limes
Warm the canola oil in a stockpot over medium heat. Add the onion, carrot and celery, and sauté until just softened, about 5 minutes. Add the garlic, tomatoes, chicken stock and chipotle along with the cumin and chili powders. Bring the soup to a simmer and cook for 20 minutes. Add the beans, corn and chicken. Return to a simmer and cook for another 15 minutes to allow the flavors to
Taste and add salt or pepper as needed. Right before service, stir in the cilantro and lime juice.
This delicious recipe is taken from our cookbook of the month ‘The Ultimate Soup Cookbook’ By Dru Melton, Jamie Taerbaum. Visit our giveaway for a chance to win a copy.