Hearty Chicken Tortilla Soup
By: Carla
Published: Tuesday, January 25, 2011 - 3:03pm

Ingredients




1 large carrot, diced
1 large celery stalk, diced
1 small onion, diced
4 garlic cloves, minced
1 jalapeno pepper, seeded and diced (not pictured)
1 tablespoon guajillo chile powder
1 tablespoon arbol chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon cilantro, dried (couldn't get my hands on fresh at the time) (also not pictured)
15 ounces can black beans, drained and rinsed
1 1/2 cups frozen corn
1 cup zucchini, par boiled and diced
1 cup yellow squash, par boiled and diced
28 ounces can tomatoes, drained
2 quarts chicken broth
2 large chicken breasts, cooked and diced or shredded
1 lime, juiced
Toppings
tortilla strips
diced avocado
crumbled queso fresco or mild feta cheese
Mexican crema or crême fraiche
lime wedges

Preparation

1 In a large dutch oven or soup pot over medium-high heat add 1 tablespoon of oil and saute the onions, carrots, and celery about 6 to 8 minutes or until just tender. 2 Add jalapeno garlic and saute another 2 to 3 minutes. 3 At this point add the chili powders and cook (toast) them over the heat for a minute or two. 4 Add tomatoes and break up with wooden spoon. 5 Then add zucchini, yellow squash, corn, and black beans. 6 Next add the cumin, oregano, and cilantro along with the chicken broth, chicken, and lime juice. 7 Bring up to a boil. 8 Reduce heat to simmer and cover. 9 Cook for 45 minutes to an hour. 10 While soup is simmering cut 4 small tortillas into strips. 11 Heat small skillet with oil over medium to medium-high heat and fry tortilla strips until lightly golden brown. 12 Drain on paper towels. 13 Serve soup with desired toppings.

About


A rich, smoky, and hearty bowl of warm your belly soup.