Aztec Chicken Soup!

They make this great soup at my local co-op and I decided to try to make it myself!

2 TB olive oil
1 medium onion
*maybe add bell pepper*
3 cloves garlic, minced
4 chipotle peppers in adobo (set aside 2 TB of adobo sauce)
1/2 lb chicken breast or thighs
15 oz diced tomatoes (about 2 cups if you want to use fresh)
4 cups chicken stock
1 1/2 cups frozen corn (or canned I suppose)
1/2 tsp cumin
1/2 tsp chile powder
1 tsp smoked paprika
dash salt and pepper
tortilla chips
opt. 1/3 cup cilantro, lime wedges, avocado
 

Sweat the onion in the olive oil until translucent. Add the garlic and chipotle peppers, and saute for a minute or two longer.

Add the chicken pieces and let them brown up a bit, or until the outside is no longer shiny and pink, but dull and white. Add the tomatoes and chicken stock and bring to a simmer.

Simmer 10 minutes, add your spices and your corn and then simmer for 20 minutes longer, until your chicken is cooked through. Pull a piece out and cut it in half to check to see if it's cooked. If so, remove the rest of the chicken and chop or shred it up. Return to pan.

Season with salt and pepper to taste, serve with tortilla chips, and garnish with cilantro, lime and avocado.


Serve with lime wedges, avocado slices and crispy tortilla strips or chips!