Prep 15 mins
Cook 1 hr
Epazote is a weedlike Mexican herb which adds a distinctive flavor. It is sometimes available at Fiesta and other Mexican specialty markets. Cilantro can be used as an alternative.
- 29.58 ml corn oil
- 236.59 ml diced onion
- 14.79 ml minced garlic
- 1-2 chipotle chile in adobo (seeded and diced to taste)
- 453.59 g diced tomatoes
- 14.79 ml tomato paste
- 1892.72 ml clear chicken stock
- 1 bay leaf
- 1 sprig epazote or 1 sprig cilantro
- 14.79 ml ground cumin
- salt & pepper
- 1 avocado, diced
- 141.74 g grated cheddar cheese
- 170.09 g cubed cooked boneless chicken
- 3 fried corn tortillas, cut in strips
- 283.49 g fresh corn (optional)
- 85.04 g black olives (optional)
- Heat corn oil in a large pot, sauté diced onion lightly.
- Add minced garlic, chipotle peppers, tomatoes and tomato paste. Cook until mixture is reduced.
- Add chicken stock, bay leaf, epazote, cumin, salt and pepper. Simmer slowly 30 minutes. Add optional corn to warm.
- Garnish each serving with a little avocado, cheese, chicken tortilla strips,olives and lime slices.
This is great! I halved the recipe but still used a full chipotle - great kick and so much flavor! I included the optional corn, and we enjoyed the extra burst of flavor they provided. Thanks for sharing! ZWT8
Wonderful flavors and easy to make. The chipotle gives this delicious soup just enough heat. Thanks again Rita for another winner!
Great soup, I reduced the broth amount, omitted the cilantro (only because I did not have any) also I increased the tomato paste, I of coarse use the 2 chiles, I also added in some dryed chili flakes, we like extreme heat! great soup, thanx for sharing Rita!...Kitten:)