Mexican Chicken, Corn & Chipotle Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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I found this recipe online somewhere (I can't remember where) and my family loves it. Here is what the description from where I got it from said: I first had I soup similar to this in Frontera, Chicago's famous Mexican grill. I was so enamored by it that when I made a similar soup, it became the first recipe that I actually wrote down. I rarely make it these days, because it's become one of my wife's staples on those rare days that she cooks. She loves it because it's very low in fat and it tastes great. I'm always surprised at how good it is. Sure it's a couple of ingredients over the 10 limit, but the last two are optional, though I would never leave them out. Ingredients:
3 tablespoons cumin |
1 lb chicken breast, cubed (boned and skinned) |
4 tablespoons olive oil |
1 quart chicken broth |
1 (15 1/2 ounce) can drained sweet corn |
1 (15 1/2 ounce) can chopped tomatoes, drained |
3 tablespoons chopped fresh cilantro |
3 -5 dried chipotle peppers, i use 1/2 tsp to 1 tsp powdered (depending on taste) |
1 cup yellow onion, coarsely chopped |
1 lime |
salt |
shrimp (optional) |
2 shots tequila (optional) |
1 avocado |
1/4 cup shredded cheddar cheese |
lime tortilla chips |
Directions:
1. In bowl toss cubed chicken in with cumin.
2. Heat olive oil over medium heat in large pot.
3. Add chicken and onions and cook until chicken is done.
4. Add remaining ingredients and bring to a boil, lower heat to simmer and cover for 15 minutes to 2 hours (The longer the better).
5. Add shrimp for last 5 minutes.
6. Remove peppers (that should be floating on top).
7. Serve with diced avocados, shredded cheddar cheese, and lime tortilla chips.
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