Spicy Chicken Tortilla Soup
Author
Ingredients
2 Tbs EVOO
1 medium yellow onion, chopped
3 jalapeños minced
3 gloves garlic, minced
1 can chipotle Chile en adobo (with the juices)
1 Tbs garlic salt
8 cups chicken broth
2-3 cups frozen fire roasted corn
1 can black beans
1 28oz can fire roasted tomatoes
3-4 chicken thighs shredded (or 3-4 cups rotisserie chicken)
Toppings: chopped jalapeño, cilantro, greek yogurt, lime slices
Directions
- Heat the EVOO in a dutch oven over medium heat. Add the onion, jalapeños, garlic, chipotle peppers and garlic salt until the onion softens and is fragrant, about 5 minutes.
- Add the chicken broth and bring to a boil, then reduce heat and add corn, black beans, and tomatoes. Heat for 10 more minutes.
- Remove from heat.
Using a hand stick blender, blend just the peppers in adobo. By doing this you will get rid of the big pepper chunks and thicken the soup but still leave whole pieces of corn, black bean, tomatoes, etc for texture. You are more than welcome to blend through but I like the half blended texture.
- Add in shredded chicken and mix together.
- Serve topped with jalapeño slices, cilantro, lime, and greek yogurt. Enjoy!
