Recipe by 2Bleu
JJ's fiery hot soup, made fresh and ready in minutes. Johnny has been known to add leftover rice to the soup also. ;)
Top Review by GibbyLou
This was absolutely delicious but had both DH and I sucking wind! I will definitely make this again but halve the amount of chiles in chipotle sauce. I think I would also like to make it again without chicken and with rice so that my vegetarian son can eat it. Thanks so much for a wonderful recipe!
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 chicken breasts, cut up into small cubes
- 1⁄2 cup chopped cilantro
- 6 corn tortillas, cut into wedges
- 4 cups chicken stock
- 2 (14 ounce) cans Rotel Tomatoes
- 1 (7 ounce) can chipotle chiles in adobo (chop up the peppers)
- 1 tablespoon chopped jalapeno
- 1 bay leaf
- 2 tablespoons ground cumin
- 1 teaspoon chili powder, to taste
- 1 teaspoon black pepper, to taste
- 1⁄2 teaspoon cayenne pepper, to taste
- 1⁄2 teaspoon salt, to taste
- 1 (15 ounce) can black beans, drained and rinsed well
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup cooked rice (optional)
- 1 1⁄2 cups shredded monterey jack cheese
- 1 avocado, sliced
- 1⁄2 cup sour cream
- corn chips, tostitos (or more tortilla wedges)
Directions See How It's Made
- In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes.
- Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal).
- Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil.
- Reduce heat, and add seasonings, beans and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes.