Tortilla Soup
Long ingredient list… but absolutely-positively worth it.
You’ll Need:
4 cups cooked chicken, shredded
1 tablespoon olive oil
1 large sweet onion, diced
6 cloves garlic, minced
2 carrots, diced
2 bell peppers, diced
1 large zucchini, diced
1 large yellow squash, diced
1 large Yukon Gold potato, diced
1 jalapeño, minced
1 serrano pepper, minced
1/4 cup cilantro, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh oregano, chopped
1/4 tomato paste
1 chipotle pepper in adobo sauce, minced + 1 teaspoon of the sauce
6 cups chicken broth
1/2 cup white wine or cooking sherry
2 teaspoons chili powder
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
Toppings:
Tortilla strips
Cheese (I like cheddar and Monterey Jack)
Green onions
Sliced Avocados
Crushed Red Pepper
Sour Cream
Cilantro
Sauté:
Onion and garlic in olive oil in the bottom of a deep stock pot until tender and fragrant
Pour:
In wine or cooking sherry and allow to cook, while stirring occasionally, until reduced to half
Add:
Carrots, cilantro, mint, oregano, jalapeño, serrano pepper, potato, chipotle pepper, adobo sauce, chicken broth, chili powder, cumin, salt and pepper and bring to a boil
Simmer:
For 25 minutes
Toss:
In chicken, zucchini, squash, and bell pepper
Simmer:
An additional 25-30 minutes
Top:
With tortilla strips, green onions, cheese, cilantro, sour cream, avocados, and crushed red pepper