I'm off work today, YAY! I cooked a Chicken, Lime, Chipotle Tortilla Soup for dinner tonight, and I decided to add a can of corn and a can of beans to make it a little more it hearty. I LOVED the flavor. It definitely had a kick (due to the chipotle chiles) and i love lime & cilantro. I served it with chips and guacamole.
Watching: Bridesmaids
Listening to: Kings of Leon
Ingredients
• 2 tablespoons extra-virgin olive oil
•
1 onion, finely chopped
•
6 cloves garlic, thinly sliced
•
3 chicken breast, cooked & shredded
•
2 canned chipotle chiles in adobo sauce, finely chopped,
plus 2 tablespoons adobo sauce (NOT 2 cans, two chiles)
•
1 can of yellow corn
•
1 can of black beans
•
6 cups chicken broth
•
1/2 cup chopped fresh cilantro
•
Juice of 2 limes
•
Salt and pepper
•
1 hass avocado, thinly sliced lengthwise into 12 pieces
Crushed tortilla chips
Directions
In a large
saucepan, heat the olive oil over medium-high heat. Stir in the onion and
garlic, lower the heat to medium and cook until the onion begins to brown,
about 7 minutes.
Add the
chicken and cook, stirring, about 5 minutes. Stir in the chipotles/adobo sauce,
corn, and beans. Then stir in the chicken broth.
Lower the
heat and simmer for 20 minutes. Stir in the cilantro and lime juice; season
with salt and pepper.
Place 2 avocado slices in each of 6 soup bowls and pour in the
soup. Top with the tortilla chips.
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