Today at the collaborative blog that I write for, Focusing on Life, I posted a story about my chicken tortilla soup, just the story, no recipe. Well, after several people have requested the recipe, I decided to post it here. So here goes:
Chicken Tortilla Soup
3 chicken breast halves, including skin & bone
1 tsp. garlic powder
1 tsp. salt
2 32 oz. cartons of chicken broth + 1 14.5 oz. can of chicken broth
2 14.5 oz. cans of diced tomatoes
2 chipotle peppers in abobo sauce (or less if you don't want it too spicy)
1 medium sweet onion
2 cloves of garlic, crushed
olive oil
1 bag frozen sweet corn
cilantro, chopped
avocado, chopped
tortilla chips
Cover chicken breasts with water in large pot; add garlic powder and salt. Bring to boil and then lower heat to medium and cook for approximately 30 minutes until chicken is done. Remove and let cool. Dispose of cooking water. Chop onion and saute with garlic in olive oil until opaque. Add onion/garlic, one can of tomatoes and some of the chicken broth to a blender and blend. Pour into same pan you used to cook the chicken. Add second can of tomatoes, some chicken broth and chipotle peppers to blender and blend. Pour into cooking pot. Cook on medium heat for 30 minutes. Meanwhile, shred chicken, discarding skin and bone. Add chicken, corn and cilantro to soup and heat for 1-2 minutes. Break tortilla chips into serving bowls, spoon soup over chips and add avocado.
That's all there is to it. Enjoy!
