Smoky Chicken Tortilla Soup
2 tablespoons olive oil
1 medium onion, diced
3 celery stalks, diced
1 poblano pepper, seeded cored and diced
2 cloves minced garlic or more to taste
1-2 minced chipotle chilies in adobo, or to taste
1# boneless skinless chicken breasts, diced
1 T. chili powder
1 T. cumin
2 qts chicken stock
1 28-ounce cans diced tomato with juice
1 c. frozen corn
Juice of one fresh lime
1/4 cup minced fresh cilantro
Heat the oil in a large soup pot. Sauté the onion, celery, pepper and garlic until the onion has browned slightly. Stir in the chipotles. Toss chicken with chili powder and cumin to coat. Add to pot and cook until browned but not cooked through. Add all remaining ingredients and simmer for about 15 minutes.Add salt and pepper to taste. Garnish with tortilla chips and grated Monterrey Jack cheese, sour cream and fresh lime wedges.
This sounds great! I will definitely have to try this out. I love your blog – great photos!
Kate, your food is always so yummy. Veggie Burgers followed by tortilla soup? You just produce LOVE on your stove!
I can’t wait to see you Friday!
Mmmm…sounds great! and those veggie burgers look interesting.
yum! i’ve been stalking tortilla soup online for weeks now. this looks awesome…
I love the addition of the smoky chipotles…I’ve never had tortilla soup that way!
I love tortilla soup–and that looks pretty darn great, Kate! Yum!
great recipe – my husband loves tortilla soup. i’ve made it before but didn’t season chicken…will have to try your recipe!