Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 15 min
Total time: 40 min
Yield: Servings: 6-8
Cuisine: United States
Ingredients: 1 teaspoon ground cumin; 1 cup rice (if you use brown, which I like best, add 15 minutes onto your total time); 12 (6-inch) corn tortillas (half for soup and half for topping); 1 cup diced celery; Cilantro; 2 canned chipotle peppers in adobo, minced; 1 cup diced carrots; 1 teaspoon ground coriander; 1 medium onion, diced; Tortilla strips; Sour cream; Avocado; Salt and pepper; Lime; 2 cloves garlic, minced; 1 (14-ounce can) stewed tomatoes; ½ pound (2 heaping cups) shredded chicken; 6 cups chicken stock (homemade is best); 1 tablespoon adobo sauce; 2 tablespoons olive oil

Preparation info

Servings:
6-8

Difficulty
Easy
Ready in
40 min

Appears in

Love Your Leftovers

By Nick Evans

Published 2014

About

This is a perfect example of a good leftover dish, because it benefits from both the shredded chicken and the chicken stock that you have already prepared.

Can you use store-bought stock? Of course. But what makes this dish excellent is that the hard work is done already, so you can make a really top-notch soup in no time.

Ingredients

2 tablespoons olive oil
1 medium onion, diced
1 cup diced

Americas
United States
Stew
Spicy
Soup
Gluten-free

Method

In a large, heavy pot or dutch oven, add the oil over medium-high heat. Once oil is hot, add onion, carrots, and celery. Cook for a few minutes until veggies are slightly soft.
Add garlic, cumin, coriander, chipotle peppers, and adobo sauce. Stir and cook for 30 seconds.
Add stewed tomatoes. If you have whole tomatoes, mush them up roughly before adding