Thursday, February 11, 2010

Chicken Tortilla Soup

Chicken Tortilla Soup

3-4 Anaheim Chiles, seeded and minced
1 White Onion, diced
1 Chipotle Pepper in adobo sauce, seeded and minced
4 Zucchini, diced
1 14.5ounce can diced tomatoes, undrained
1 8ounce can tomato sauce
64ounce chicken broth
1 1.25ounce McCormick Taco Seasoning Packet
16 ounces frozen corn, defrosted
1 15ounce can black beans, drained
2 & 1/2 pounds diced cooked chicken breast
11 ounces mexican blend shredded cheese
8 ounces sour cream


In a large stockpot saute onions, chiles, and minced chipotle pepper in 2 tablespoons olive oil. Saute for 5-7minutes. Add zucchini and continue to saute for 3-5 more minutes. Stir in diced tomatoes, tomato sauce, McCormick seasonings and chicken stock. Simmer for 20minutes. Add corn, black beans and chicken. Simmer for 20 more minutes. Stir in sour cream and cheese. Simmer for 2-3 minutes just until cheese has melted. Ladle into bowls and garnish with diced avocado, cheese, and sour cream.
*Leftovers can be frozen.

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