Prep 10 mins
Cook 20 mins
This was the first dish that I ever learned how to cook. My wife loves it. I have 3 small children so when they are eating it, I leave out the Chipotle chile. I think this originally came from either Mens Health or Mens Fitness magazine. Also it doesn't hurt to sprinkle on some shredded cheddar when you are done.
- 9.85 ml olive oil
- 453.59 g boneless skinless chicken breast, cut into 1 in. pieces
- 2 garlic cloves, minced
- 4.92 ml dried oregano
- 1 minced chipotle chiles in adobo (7 oz. can) or 113.39 g can green chilies
- 226.79 g can diced tomatoes with green chilies
- 2 (822.13 g) can reduced-sodium chicken broth or 2 (822.13 g) can water
- 236.59 ml frozen corn
- 118.29 ml choppen fresh cilantro
- 946.36 ml baked corn tortilla chips
- Heat the oil in large stockpot over medium high heat. Add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides, stirring frequently.
- Add oregano and stir to coat chicken. Stir in minced chipotle(or green chiles), tomatoes, broth, and corn. Turn the heat to high and bring to boil.
- Turn heat to low, partially cover, and simmer for 10 minute until chicken is cooked through.
- Remove pan from heat and stir in cilantro and 1 cup of tortilla chips.
- To serve, place remaining chips in the bottom of individual bowls and laddle soup over top.
OMG I don't know why I haven't reviewed this yet, but this is my main recipe now for chicken tortilla soup! It is so good! My kids and husband love it too! When I tell them I am making chicken tortilla soup everyone is super excited because this is an awesome recipe! I use 2 cans of diced green chiles, and add a can of black beans to it, yummy!! We also like to put a little cheese, sour cream and avocado on top!!! Super good!
I love, love, love chipotles in adobo! DH doesn't like cilantro, so I just stirred it into my own bowl instead of the whole pot and I'm so glad I did. It just adds that fresh, cool contrast to the chipotles. Made just as instructed (using the broth option), but I was a little unsure about the amount of chipotle peppers. The ingredient listed is for both "one chilies" and a 7oz can. Since we have never made a recipe that used more than 3 peppers at once, I erred on the side of caution and used only two. I usually keep the remainder of a can in a small glass jar in the fridge, so I didn't have a full 7 ozs anyway, but the two peppers made it plenty hot that DH said it was almost too hot for him. It burned the back of the throat, but with the crazy winter weather we've been having, it definitely had a soothing quality to it. We'll be making this one again & again! Thanks for sharing, johnnybravo! Made & enjoyed for the Topic of the Month forum's Soup-Fest 2011 tag game. :)
Definitely a 5-star! Tried this last night. I had to make two adjustments. BF does not like cilantro, so I had to leave that out. My grocery store didn't have baked corn tortilla chips, so I had to use regular chips. I crushed some of the chips and added them right to the soup. After that, I didn't use any more of the chips. Adding crushed chips thickened it nicely and it was then more like a chowder. I know the cilantro would have given it an entirely different flavor that I was looking forward to trying, but it was still great without it. BF gave me the approval to make this one again, and in his book that's quite a compliment! Thanks for sharing this recipe. We'll definitely be having this again and again!