Chicken tortilla soup has recently become one of my favorite healthy soups to cook for me and my family for dinner. I'm pretty sure that I make it at least once every two weeks now. This soup is full of tender chicken and vegetables plus the irresistible smoky kick from the chipotles in adobo sauce make every bite more addictive than the last. Your taste buds will be delighted once you take a spoonful of my version of this soup!
Ingredients:
-1 cup chopped boneless skinless chicken breasts lightly seasoned with McCormick Rotisserie Chicken Seasoning
-1/2 cup chopped celery
-1/2 cup chopped red onions
-1 can black beans (drained) or navy beans
-1/2 cup chopped green bell peppers
-1 cup frozen white sweet corn
-1 can diced fire roasted tomatoes or regular diced tomatoes
-6 cups chicken broth
-1 tsp. coriander
-2 tsp. salt
-2 tbs. lime juice
-2 tbs. minced garlic
-1 tsp. McCormick Hot Mexican-Style Chili Powder
-1 tsp. cumin
-1 tsp. dried oregano
-3 tbs. chipotle peppers in adobo sauce
Steps:
Bring the broth to a boil. Add all ingredients, cover, and cook on low heat for 15 minutes. Serve with cheddar cheese. Enjoy!
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