first class mexican chicken tortilla soup vest

mexican chicken tortilla soup

yummy
Meat And Seafood

MEXICAN CHICKEN TORTILLA SOUP

This was the first dish that I ever learned how to cook. My wife loves it. I have 3 small children so when they are eating it, I leave out the Chipotle chile. I think this originally came from either Mens Health or Mens Fitness magazine. Also it doesn't hurt to sprinkle on some shredded cheddar when you are done.

Ingredients

  • 2teaspoons olive oil
  • 1lb boneless skinless chicken breast, cut into 1 in. pieces
  • 2garlic cloves, minced
  • 1teaspoon dried oregano
  • 1minced chipotle chiles in adobo (7 oz. can) or (4 ounce) can green chilies
  • 1(8 ounce) can diced tomatoes with green chilies
  • 2(14 1/2 ounce) cans reduced-sodium chicken broth or (14 1/2 ounce) cans water
  • 1cup frozen corn
  • 1⁄2cup choppen fresh cilantro
  • 4cups baked corn tortilla chips

Direction

  1. Heat the oil in large stockpot over medium high heat. Add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides, stirring frequently.
  2. Add oregano and stir to coat chicken. Stir in minced chipotle(or green chiles), tomatoes, broth, and corn. Turn the heat to high and bring to boil.
  3. Turn heat to low, partially cover, and simmer for 10 minute until chicken is cooked through.
  4. Remove pan from heat and stir in cilantro and 1 cup of tortilla chips.
  5. To serve, place remaining chips in the bottom of individual bowls and laddle soup over top.