Soup season is upon us! Nothing beats a fall weekend full of sweaters, football, and homemade soup. This recipe was adapted from http://www.myrecipes.com/recipe/chipotle-chicken-tortilla-soup-10000001087094/.
Two chicken breasts (bone in)
1 clove of garlic minced
1 teaspoon chili powder
1 teaspoon ground cumin
14.5 oz can of whole kernel corn
1 cup water (I ended up adding a second cup at the end)
salt & pepper to flavor
14.5 oz can of diced tomatoes (the recipe calls for stewed tomatoes, but I couldn’t find any that were soy-free)
1 cup crushed baked tortilla chips
1/4 cup chopped fresh cilantro
7 oz can of chipotles in adobo sauce (discard the peppers and use the sauce)
1/2 yellow onion chopped
1 stick of celery chopped
First, make your own chicken broth (thanks, Mom)! Pour the water into your pot and place the two chicken breasts in. Add your chopped celery, chopped onion, and minced garlic. Add a dash of salt and pepper. Bring to a boil, reduce to a simmer, and put the lid on. Let it simmer for 45 mins.
Remove the lid. Carefully transport the chicken breasts to a cutting board to cool. They’ll be tender!
Add the tomatoes (unstrained), corn, adobo sauce, and spices to the broth. I don’t put the chipotle peppers in the soup, just the adobo sauce. If you’re looking for a stronger kick, mince a pepper and toss it in. Add water if it appears too dense.
Remove the skin and bone from the chicken breasts. Using two forks, shred the chicken by pulling it apart. Discard fat. Place the shredded chicken in the broth.
Stir. Put the lid back on and let it sit for about 20 minutes.
Serve with tortilla chips and a wedge of lime. Delicious! Happy weekend!