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Chicken Tortilla Soup
Chicken Tortilla Soup
KEEP SCREEN ON
Yield: Makes approximately 4 1/2 quarts
Ingredients
Ingredients
1 tablespoon vegetable oil1 small medium onion, diced
1 small red pepper, diced
1 small yellow pepper, diced
1 poblano pepper, charred, peeled, seeded and diced
1 tablespoon chopped garlic
Ingredients
3 cups canned fire roasted tomatoes
2 1/2 quarts chicken stock
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1 1/2 teaspoons chili powder
2 teaspoons Mexican hot sauce
2 ears sweet corn, charred, kernels removed from cob
8 boneless skinless chicken breasts, grilled and cut into bite size pieces
3 cups cheddar cheese sauce
1 small package corn tortillas tossed with 2 tablespoons water and 1 tablespoon of Madeira, pureed in food processor. Set aside.
Preparation Method
- In a large stock pot, cook over medium heat. Saute the onions, peppers and garlic until soft.
- Add tomatoes, chicken stock and seasonings and bring to a boil.
- Add corn and tortilla puree. Simmer for 20 to 25 minutes.
- Add chicken and simmer another 5 to 10 minutes.
- Add cheese sauce and stir. Simmer for 10 minutes.