Mexican Chipotle Chicken Soup
Thought I would post this recipe. It's a combination of a couple recipes I know plus some additions I thought would "improve" it. This soup is great for a chilly night's dinner. It has just enough chipotle to provide some zing. Of course, feel free to increase or decrease according to your taste This makes enough for 2 hungry people or 4 for a first course.
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INGREDIENTS
Nutrition- 1
- 1tablespoon canola oil
- 1
- 1
- 1
- 3
- 3cups chicken stock
- 1cup corn kernel
- 1⁄2
- 1
- 4
- 1teaspoon salt
- 2teaspoons pepper
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DIRECTIONS
- Add oil to a stock pot. Sprinkle chicken breast with salt and pepper and brown on both sides. The breast does not have to be cooked through. Remove from pot and shred with a fork.
- Add onion, garlic and minced chipotle to the oil. Fry quickly for about 1 minute. Then add the tomatoes, stock, corn and cilantro. Bring to a boil, add the shredded chicken and simmer for 5 minutes. Taste and adjust salt and pepper.
- Add the diced avocado and bring back to a boil. Remove from the heat.
- To serve, ladle into soup bowls and sprinkle fried tortilla strips on top.
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