This delicious recipe is my own highly modified version of a Rachael Ray recipe I found years ago.
My family loves it anytime, when it's cold, when someone isn't feeling well or just because. And there's never any leftovers!
3 cup Chicken Stock (I usually use powdered chicken boullion mixed with water,
enough to make 3 c)
3 chicken breasts or equiv amount of chicken tenders
1 bay leaf
1 tbsp extra-virgin olive oil
1 onion, finely chopped
4 garlic cloves, chopped/minced
1 tbsp cumin
1 tsp chili powder
2 tsp. adobo sauce w/1 chipotle pepper, chopped (comes in a can in the Hispanic aisle)
1 can diced tomatoes (or can sub one can of tomato paste, I prefer diced tomatoes to make it chunkier)
Shredded Jack Cheese
I always make fresh tortilla strips, but you can use tortilla chips also – easier, but I like the flavor of the fresh-made strips
Boil chicken until cooked thoroughly, with the one bay leaf – approx. 6-7 minutes. When cooled enough to handle, dice chicken.
In a soup pot, heat the extra-virgin olive oil on medium high heat. Add the onions and garlic, sautéing for approx. 5 minutes. Add the cumin, chili powder, chipotle pepper and adobo sauce, sautéing an additional 1-2 minutes. Add diced tomatoes, chicken and chicken stock. I let it simmer for about 30 minutes to let the flavors/spices mix.
Add the garnishes, I try to mimic the Mexican restaurants and put the cheese and tortilla strips on bottom, add the soup and then top with cilantro, lime, avocado. Enjoy!
© Cruzin' Thru | 2013