Blue Corn Tortilla Chicken Soup
What I really want to call this is "Everything but the Kitchen Sink Soup," but it turned into something a little nicer sounding in the process. I've been making this soup for years, always using whatever ingredients I have on hand. This time, it turned out tasty enough to deserve a spot in my recipe index.
What I really want to call this is "Everything but the Kitchen Sink Soup," but it turned into something a little nicer sounding in the process. I've been making this soup for years, always using whatever ingredients I have on hand. This time, it turned out tasty enough to deserve a spot in my recipe index.
Serves: 2
You'll Need:
1 tablespoon olive oil
1 yellow onion, sliced
1 sweet potato, peeled and cubed
5 baby carrots, chopped
1 can dark red kidney beans, rinsed and drained
½ teaspoon chipotles in adobo sauce, chopped
1 boneless skinless chicken breast
½ cup frozen corn kernels
½ cup cilantro, chopped, divided
1 lime, cut into wedges
blue corn tortilla chips
Here's How:
1. Heat the olive oil in a large soup pot over medium high heat (I used my IMUSA Caldero). Add the onion, sweet potato, carrots, beans, and chipotles, and cook together for 5 minutes, or until the onions are soft. Season with salt and pepper.
2. Add 4 cups of water and the chicken breast, and bring to a boil. Reduce to a simmer and cook covered for about 10 minutes, until the chicken breast is cooked through. Remove the chicken breast from the pot and transfer to a plate. Use two forks to shred the chicken, then transfer it back to the pot.
3. Add the corn kernels and cilantro to the pot, setting aside some cilantro for garnish. Season with more salt and pepper if needed.
4. Serve garnished with cilantro, lime wedges and crushed blue corn tortilla chips.
You'll Need:
1 tablespoon olive oil
1 yellow onion, sliced
1 sweet potato, peeled and cubed
5 baby carrots, chopped
1 can dark red kidney beans, rinsed and drained
½ teaspoon chipotles in adobo sauce, chopped
1 boneless skinless chicken breast
½ cup frozen corn kernels
½ cup cilantro, chopped, divided
1 lime, cut into wedges
blue corn tortilla chips
Here's How:
1. Heat the olive oil in a large soup pot over medium high heat (I used my IMUSA Caldero). Add the onion, sweet potato, carrots, beans, and chipotles, and cook together for 5 minutes, or until the onions are soft. Season with salt and pepper.
2. Add 4 cups of water and the chicken breast, and bring to a boil. Reduce to a simmer and cook covered for about 10 minutes, until the chicken breast is cooked through. Remove the chicken breast from the pot and transfer to a plate. Use two forks to shred the chicken, then transfer it back to the pot.
3. Add the corn kernels and cilantro to the pot, setting aside some cilantro for garnish. Season with more salt and pepper if needed.
4. Serve garnished with cilantro, lime wedges and crushed blue corn tortilla chips.
