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Chicken Tortilla Soup
Serves 6
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Ingredients:
| 1/3 cup butter |
| 2 cloves garlic, finely minced |
| 1 large onion, finely diced |
| 4 cups diced rotisserie chicken |
| 1 teaspoon ground cumin |
| 2 cans diced green chilies, (4 oz. each) |
| 1 tablespoon chipotles in adobo sauce, finely chopped |
| 4 cups chicken stock or broth |
| 1 can Rotel diced tomatoes with chilies, (10 oz.) |
| 1 cup half and half |
| 1 can corn, (15 oz.)drained or 2 cups fresh or frozen |
| 1 can black beans, (15 oz.) |
| Salt, to taste |
| Pepper, to taste |
| 4 cups tortilla strips or chips, for topping |
| Sour cream, for topping |
| 1 bunch fresh cilantro, finely chopped, for garnish |
| Fresh lime wedges, for topping |
| 2 cups shredded Monterey Jack or Mexican Blend Cheese, for topping |
Directions:
- Preheat large soup or stock pot over medium-high heat.
- Add butter, garlic, and onions and sauté until translucent, about 5 minutes. Add chicken, cumin, green chilies, and chipotles in adobo, stirring until heated through, about 5 minutes more.
- Add chicken broth, Rotel tomatoes, half and half, corn, and black beans; bring to a boil. Reduce heat and simmer 20 minutes.
- Season to taste with salt and pepper and ladle into soup bowls. Top with shredded cheese, tortilla strips, sour cream, cilantro and a squeeze of fresh lime.
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