Tortilla Soup

Name: Tortilla Soup
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, chopped; 2 cloves garlic, sliced; 1 chipotle in adobo sauce, minced; 1 tablespoon chili powder; 2 teaspoons kosher salt; 6 cups chicken broth, low-sodium canned; 1 cup corn kernels, fresh or frozen and thawed; 1 ripe tomato, chopped; 1 cup shredded cooked chicken; 1/2 cup cilantro leaves; 1/4 cup freshly squeezed lime juice (about 2 limes); About a dozen corn tortilla chips, broken a bit; Lime wedges, optional

14 ingredients

9 steps

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, sliced
1 chipotle in adobo sauce, minced
1 tablespoon chili powder
2 teaspoons kosher salt
6 cups chicken broth, low-sodium canned
1 cup corn kernels, fresh or frozen and thawed
1 ripe tomato, chopped
1 cup shredded cooked chicken
1/2 cup cilantro leaves
1/4 cup freshly squeezed lime juice (about 2 limes)
About a dozen corn tortilla chips, broken a bit
Lime wedges, optional

Directions

1

Heat the oil in a medium saucepan over medium heat.
2

Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes.
3

Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes.
4

Add the corn and cook for 5 minutes more.
5

Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice.
6

Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.
7

Know-How Get every last drop of juice from those little limes.
8

Before halving, microwave them for a few seconds and roll them under the palm of your hand to release the juice from the pulp.
9

Add a swirl of chile and homey tortillas to comforting chicken soup and you have a bold hug of a meal.