Ingredients
- 10 – 13 cm corn tortillas
- 1 tablespoon olive oil
- 2 cups water
- 400g can chicken broth
- 1 cup canned Mexican-style tomatoes with juices
- ½ teaspoon ground cumin
- 1 garlic clove, minced
- 1 bay leaf, minced
- Dried crushed red capsicum
- 450g boneless and skinless chicken breasts cooked and shredded
- 3 tablespoons chopped fresh cilantro
- 2 green onions, diced
- ¼ cup Cholula Hot Sauce
- Tortilla strips for topping
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Chipotle Chicken Tortilla Soup
Time: 10 minutes prep, 40 minutes cook
Servings: 4
Directions
- Brush each side of tortillas with oil. Cut tortillas into 1/4 inch strips. Lay strips on baking sheet. Bake about 15 minutes at 175 degrees Celsius until golden brown.
- In saucepan combine water, broth, tomatoes, cumin, garlic, bay leaf and red capsicum and bring to boil.
- Reduce heat and simmer 5-6 minutes. Add chicken and simmer for about 15 minutes.
- Stir in remaining ingredients, including Cholula Hot Sauce. Remove bay leaf.
- Ladle soup into four bowls. Top with salt, pepper and tortilla strips.
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Summary
This Chipotle Chicken Tortilla Soup from Cholula Hot Sauce is sure to warm you up on cold nights.This soup is quick to make, flavorful, and filling! Serve with warm corn bread,it also freezes well.
