Spicy Chicken Tortilla Soup

A New Twist on an Old Favorite

  This is an easy soup to throw together, with a good bit of heat and a lot of comfort, if you are looking for an option for chicken noodle soup. Give it a try, and let us know what you think!

A delicious twist on a classic – check it out!

1 large yellow onion, chopped

2 stalks celery, chopped

1 clove garlic, minced

1 medium jalapeño, diced (remove seeds for less heat)

1 teaspoon paprika

2 teaspoons, ground cumin

1 teaspoon, ancho chile

1 teaspoon, ground coriander

1/4 teaspoon cayenne

1/2 teaspoon kosher salt

2 bay leaves

3 cups shredded rotisserie chicken

8 cups chicken broth or low-sodium chicken broth

1 tbs. chopped adobos in chipotle sauce (include sauce but skim off oil and any chipotle skin)

1 can 15 oz. diced tomatoes with green chiles

2 tablespoons olive oil

3 tablespoons lemon juice

1 cup chopped cilantro

½ tsp. kosher salt

Salt & black pepper to taste

For Fried Tortilla Strips & Salsa Topping:

2 to 3 flour tortillas

2 to 3 small tomatoes – chopped

1/2 small jalapeno – seeded & diced

1/2 clove garlic – diced

1/4 cup minced purple onion

1 cup chopped cilantro

Juice of 1/2 lime, other half sliced into wedges

Garnish:
Sliced Avocado
Mexican Shredded Cheese
Sour Cream or Greek Yogurt

To make Soup:
Saute chopped onion and jalapeño in 1 tbsp. olive oil until soft. Add garlic, being careful not to burn. Add celery and salt and cook until softened, 4 to 6 min. Add spices and cook for 3-5 minutes to marry the flavor. Add chopped chipotle, diced tomatoes, shredded chicken, and broth. Let simmer on medium to high for 60 minutes. Taste to season with salt and pepper, add lemon juice and let simmer for another 5 minutes. Serve chips, salsa, and garnish. 

To make fried tortilla chips:
Slice flour tortillas into strips.  Add to hot vegetable oil in a skillet and sauté for 10 minutes until crispy.

To make the salsa:
Chop tomatoes, jalapenos (after seeding), garlic, and onions and mix them together. Add cilantro and a squeeze of half a lime. Let sit while the soup is prepared.

Garnish:
Top soup with a garnish of avocado, cheese, sour cream or Greek yogurt, cilantro, and tortilla strips. Serve lime wedges on the side.

Time:  20 minutes to prep, 60 minutes to cook.  Serves 4.

Find us on Facebook, Twitter, Pinterest, and Instagram. Find other healthy recipes here on MyNewUsual.

© 2014 Group G Enterprises, LLC