Chicken Tortilla Soup
 
 
Serves: 4-6
Ingredients
  • 1 tablespoon olive oil
  • 1 white onion, diced
  • 1 clove garlic, minced
  • 2 chipotle peppers in adobo sauce, finely diced
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • 1 cup frozen corn
  • 1½ cups fresh salsa
  • 14.5-ounce can diced fire-roasted tomatoes
  • 6 cups low sodium chicken broth
  • 2 cups shredded, cooked chicken
  • toppings: limes, avocado, tortilla chips, cilantro, shredded cheese, etc.
Instructions
  1. In a large pot, heat the olive oil over medium heat.
  2. Cook the onion and garlic for 5 minutes, stirring occasionally. Stir in the chilies, chili powder, and ground cumin. Cook for a minute more.
  3. Add the frozen corn, salsa, tomatoes, and chicken broth. Bring to a boil.
  4. Reduce the heat and simmer for about 20 minutes. Stir in chicken.
  5. Serve soup with a squirt of lime juice, and your toppings of choice!
Notes
I have a somewhat wimpy palate for spiciness, but this soup has just the perfect kick for me. If spiciness is not your thing, just reduce the amount of chipotle peppers in adobo sauce.
Recipe by the ringers at https://www.theringers.co/2015/09/chicken-tortilla-soup/