Ingredients
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1 tablespoon vegetable oil
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1/2 cup onion, chopped
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1 tablespoon garlic, minced
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1 chipotle pepper, chopped (dried, reconstituted with warm water)
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1 medium bell pepper, chopped
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2 teaspoons cumin
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1 1/2 teaspoons dried oregano
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3 medium tomatoes, diced
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4 cups chicken broth (or vegetable broth)
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2 cooked chicken breasts, chopped
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2 tablespoons milk (or cream)
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1 tablespoon lime juice
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1 teaspoon salt (to taste)
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6 small flour tortillas (or corn)
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1 tablespoon oil
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1 tablespoon sour cream
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1 tablespoon red chili powder, ground
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2 medium jalapeno peppers, chopped (seed if you don't want heat)
Instructions
- Heat 1 tablespoon of oil in a large soup pot.
- Add onion and cook until softened.
- Add garlic, cook 30 seconds.
- Add all chopped peppers cook until soft.
- Add cumin, oregano, red chili pepper, tomatoes.
- Add stock.
- Bring mixture to a simmer and cook 10 minutes.
- Puree the soup in blender.
- Add pureed soup back to soup pot.
- Add chopped chicken to mixture.
- Simmer this for 10 minutes.
- Add milk, and stir until heated through.
- Stir in the lime juice.
- Taste for seasoning, add salt as needed.
- Cut tortillas into 1/4 inch strips and fry them in 1 tablespoons of oil.
- To serve, ladle soup into 4 soup bowls.
- Top with tortilla strips, sour cream and cilantro.