As we finally move into Fall here in Delaware, my family and I love to eat soups, chilies, and stews. This Mexican Chicken Tortilla Soup has become a fast favorite, and by fast I mean ready to eat in 30 minutes... Winner-winner-chicken dinner!!
Here's the recipe...
Mexican Chicken Tortilla Soup
serves 4, total time 30 minutes
2 c Tortilla Chips, crumbled and divided
2 tsp Olive oil
1/2 c chopped onion
1/2 c chopped poblano pepper
2 c sliced celery (about 4 stalks)
2 cloves garlic, chopped
4 medium tomatoes, chopped
3 c low sodium chicken broth
3 c low sodium vegetable broth
1 c frozen corn
3 c pulled rotissarie chicken
1 c sliced carrots (about 3 carrots)
1 tsp dried oregano
1 tsp ground chili powder
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 medium avaocado, chopped
1/4 c fresh cilatnro, chopped
1 lime, cut into wedges
4 tsp shredded cheese
Heat oil in a large dutch oven over medium heat.
Add onion, pepper, celery; cook; stirring frequently until tender (about 4min).
Add garlic; cook and stir for 1 min.
Add tomatoes; and cook for another 4 minutes.
Add 3 cups of broth, and 1/2 c of crumbled tortilla chips.
Then with an immersion blender, blend mixture until smooth; if you do not have an immersion blender, pour mixture into a blender or food processor; cover lid with a kitchen towel and blend until smooth (and return to pot).
Add remaining broth, corn, chicken, carrots, oregano. chili powder, salt, pepper; and bring to a boil over medium-high heat. reduce heat to medium-low; cook and stir occasionally for 10 minutes or until carrots are soft.
Evenly divide soup into 4 serving bowls, top with avocado, cilantro, cheese, and remaining tortilla pieces; and serve with a lime wedge.