Mexican Chicken, Corn & Chipotle Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
-
Mis en Place first
- 44.37 ml cumin
- 453.59 g chicken breast, cubed (boned and skinned)
- 59.16 ml olive oil
-
Mis en Place second
- 946.0 ml chicken broth
- 439.41 g can drained sweet corn
- 439.41 g can chopped tomatoes, drained
- 44.37 ml chopped fresh cilantro
- 3-5 dried chipotle peppers, I use 1/2 tsp to 1 tsp powdered (depending on taste)
- 236.59 ml yellow onion, coarsely chopped
- 1 lime
- salt
- shrimp (optional)
- 2 shots tequila (optional)
-
Garnishes
- 1 avocado
- 59.14 ml shredded cheddar cheese
- lime tortilla chips
directions
- In bowl toss cubed chicken in with cumin.
- Heat olive oil over medium heat in large pot.
- Add chicken and onions and cook until chicken is done.
- Add remaining ingredients and bring to a boil, lower heat to simmer and cover for 15 minutes to 2 hours (The longer the better).
- Add shrimp for last 5 minutes.
- Remove peppers (that should be floating on top).
- Serve with diced avocados, shredded cheddar cheese, and lime tortilla chips.
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