September is literally around the
corner, so as the weather cools down a bit, a hearty bowl of yummy soup is
always a great option for lunch or dinner.
This recipe is loaded with intense
flavors and lots of yummy protein. Make sure to top in with cool avocado slices
for the ultimate flavor experience.
FARMHOUSE’S CHICKEN TORTILLA SOUP
Ingredients:
8 (6 inch) Corn tortillas, cut
into strips
8 Cups chicken stock
2 Chicken cooked breasts, shredded
1 Large sweet onion, diced
4 Garlic cloves, peeled and minced
2 Sprigs fresh oregano
2 Medium tomatoes, cored and diced
1 Chipotle Chile, minced and 2 tablespoons of the adobo sauce that it is packed in
1 15 oz can of black beans, drained
1 Tbsp. Vegetable oil
1 Tsp. Chili powder
1 Tsp. Smoked paprika
3 Bay leaves
Salt and Pepper
8 Cups chicken stock
2 Chicken cooked breasts, shredded
1 Large sweet onion, diced
4 Garlic cloves, peeled and minced
2 Sprigs fresh oregano
2 Medium tomatoes, cored and diced
1 Chipotle Chile, minced and 2 tablespoons of the adobo sauce that it is packed in
1 15 oz can of black beans, drained
1 Tbsp. Vegetable oil
1 Tsp. Chili powder
1 Tsp. Smoked paprika
3 Bay leaves
Salt and Pepper
Garnishes:
Lime, cheddar cheese, avocado,
cilantro leaves
1.
Coat the
tortilla strips with some oil, salt and pepper. Bake in a 375-degree oven for
10 to 12 minutes until crunchy. Cool; set aside.
2.
In a
stock pot, on medium heat, add oil until it begins to lightly smoke; add
onions, garlic, smoked paprika and chili powder. Cook until onions turn
translucent and very fragrant.
3.
Add
tomatoes, chipotle chili and adobo to pot and cook for another 2 – 3 minutes.
4.
Add
chicken stock, oregano and bay leaves. Bring to a rolling boil.
5.
Reduce
the temperature of the soup to a low simmer and add about 1/2 the amount of chicken breast and a can of black beans.
6.
Keep soup
on a simmer for about 30 minutes to allow all the flavors to meld. Add salt and
pepper to taste.
7.
Remove
oregano and bay leaves before serving.
8.
For each individual
bowl, first add shredded chicken to the bottom of the bowl and top with hot soup. Garnish with tortilla strips, avocado and other toppings.
ciao! fabiana
Recipe and photo courtesy of Farmhouse at Roger's Gardens.