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titusan on 1.3.2011
I made this using left over turkey and stock from Thanksgiving. Used black beans instead of pinto. Added carrots, celery and corn. Yummy.
Chicken Tortilla Soup
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Description
Light and fresh tortilla soup with chicken, fresh tomatoes, jalapeno, pinto beans, and lots of fresh lime juice and cilantro, and a tiny bit of rice for added texture.
Ingredients
- 1 Tablespoon Olive Oil
- 1 whole Yellow Onion, Chopped
- 5 cloves Garlic, Minced
- 6 whole Tomatoes, Chopped
- ½ Tablespoons Ancho Chili Powder
- ¼ teaspoons Cayenne Pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Coriander
- 1 whole Jalapeno, Halved And Thinly Sliced
- 2 cups Shredded Chicken
- 1 can (15 Oz. Can) Pinto Beans, Drained And Rinsed
- 6 cups Chicken Broth
- 1 cup Cooked Rice (optional)
- 2 Tablespoons Fresh Lime Juice, From One Whole
- ¼ cups Cilantro, Chopped
- Crumbled Tortilla Chips
- Sliced Avocado For Garnish
Preparation
1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onions and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and cook for another 5 minutes. Add the chili powder, cayenne, paprika, coriander, and salt and pepper, stir and cook for 2 more minutes. Add the jalapeno and chicken.
2. Add the chicken broth, enough to get the consistency you want. I used the full 6 cups. Add the pinto beans and brown rice, if using. Bring to a simmer, then turn heat to low, cover, and simmer for 20-30 minutes.
3. Stir in lime juice and cilantro. Sprinkle with crumbled tortilla chips and thin slices of avocado, or any garnish desired.
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