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Sonoran Chicken Tortilla Soup
Serve with a big green salad and cornbread

Substitute pork for the chicken

Garnish with avocado, limes, crumbled Mexican cheese, cilantro
 

 

 

 

 

 

 
 

3 T olive oil
1 large onion, chopped
3 garlic cloves, minced
1 ½ pounds boneless chicken breasts, cut into 1“ pieces
1 poblano pepper, cored and chopped
1 chipotle pepper, chopped
15 oz can diced tomatoes in puree
15 oz water
4 c chicken broth
1 t kosher salt
15 oz can black beans, drained and rinsed
1 t ground cumin
1 t chile powder

6 corn tortillas cut into thin strips
1 T taco seasoning
Oil spray

  1. Saute onion for 2-3 minutes until soft.  Add garlic and chicken pieces.  Cook until chicken is browned on all sides.
  2. Add the peppers.  Cook for 2 minutes.  Add tomatoes, water, broth, salt, beans, cumin and powder.  Cover and simmer for 30 minutes. 
  3. Bake tortilla strips covered with seasoning on a sprayed baking sheet at 425 degrees for 10 minute.  Toss them once to toast on all sides.

 

Recipe by Marguerite Henderson www.margueritehenderson.com