|Spicy Chicken Tortilla Soup|
A man of soup, The Husband enjoys a nice brothy bowl on occasion. I made a batch of Spicy Chicken Tortilla Soup for him to take to work for lunch and clear out his sinuses. I used chipolte in adobe peppers for the heat, and it was spicy enough to make No Thank You Boy's eyes water. My Oldest is not a lover of spicy foods and almost ate a big bowl of soup after school. Not to worry, near fiery catastrophe averted.
Frig full of Tupperware = Happy Husband.
Spicy Chicken Tortilla Soup
1 medium onion, chopped
1/2 red bell pepper, chopped
2 large boneless chicken breasts, about 1 pound, sliced very thin
1 teaspoon montreal chicken seasoning
1 teaspoon cumin
Salt and pepper
2 cloves garlic, chopped
1 cup corn, frozen is ok
1 chipotle in adobo peppers, chopped -- available in small cans in Mexican food section of market
1 can (28 ounces) diced tomatoes
4 cups chicken stock
blue corn tortilla chips, broken up into large pieces
Heat a large stock pot to medium high. Add about 2 tablespoons of olive oil to the pot. Add the onions and red pepper and saute for about 5 minutes. Add the sliced chicken, montreal chicken seasoning, cumin, salt and pepper. Cook the chicken for about 3 - 4 minutes Add garlic, corn and chipotle peppers. Cook an additional 5 to 7 minutes to soften. Add tomatoes and stock. Bring soup to a boil, reduce heat to medium low. Simmer for about 10 minutes.
Serve with tortilla chips. Can also serve with sour cream, chopped avocado, and grated sharp cheddar cheese.