Tortilla Soup

Andi of Longmeadow Farm's Note:

A delightful, creamy, with a little kick tortilla soup. No using canned anything here! Easy soup to put together, with items on hand. Note: Chicken can be made ahead of time, or alongside of soup.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 tablespoon vegetable oil
• 1/2 cup onion, chopped
• 1 tablespoon garlic, minced
• 1 chipotle pepper, chopped (dried, reconstituted with warm water)
• 1 medium bell pepper, chopped
• 2 medium jalapeno peppers, chopped (seed if you don't want heat)
• 2 teaspoons cumin
• 1 1/2 teaspoons dried oregano
• 1 tablespoon red chili powder, ground
• 3 medium tomatoes, diced
• 4 cups chicken broth (or vegetable broth)
• 2 cooked chicken breasts, chopped
• 2 tablespoons milk (or cream)
• 1 tablespoon lime juice
• 1 teaspoon salt (to taste)

Crunchy Tortilla Topping

• 6 small flour tortillas (or corn)
• 1 tablespoon oil
• 1 tablespoon sour cream
• 1 teaspoon cilantro, chopped

Directions:

1. Heat 1 tablespoon of oil in a large soup pot.
2. Add onion and cook until softened.
3. Add garlic, cook 30 seconds.
4. Add all chopped peppers cook until soft.
5. Add cumin, oregano, red chili pepper, tomatoes.
6. Add stock.
7. Bring mixture to a simmer and cook 10 minutes.
8. Puree the soup in blender.
9. Add pureed soup back to soup pot.
10. Add chopped chicken to mixture.
11. Simmer this for 10 minutes.
12. Add milk, and stir until heated through.
13. Stir in the lime juice.
14. Taste for seasoning, add salt as needed.
15. Cut tortillas into 1/4 inch strips and fry them in 1 tablespoons of oil.
16. To serve, ladle soup into 4 soup bowls.
17. Top with tortilla strips, sour cream and cilantro.

Reviews

[flowerinthedark]

This soup was delicious!

[Bella Rachelle]

Looking at all of your recipes make me say "I wanna come live on Longmeadow Farm"! :) I love this soup!! Again, thanks!

[Jenny Ann]

This soup is delicious! I had to make some adjustments, so I don't really know how it would taste as written. I didn't have chipotle pepper so left it out. I only had the canned pickled variety of jalapenos. My big mistake was substituting Thai red chili flakes for the red chili powder. Our soup was nigh onto too spicey hot to eat -- and that's pretty bad considering my husband adds fresh chilies to his food. Even with these 'problems' we thought it was a great combination of fresh ingredients, and I will prepare it again -- following the recipe more closely (as ingredient availability allows.) Thanks to Andi for her excellent blend of flavors. I've made this several times now, and we love it. Made it today for a crowd and everyone had seconds and thirds!