To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
4-6

INGREDIENTS:

• 1 pound chicken meat


• 1 large onion, diced


• 2 cloves garlic, minced


• 2 canned chipotle peppers, minced (or more to taste)


• 6 cups chicken stock


• 1 15-ounce can black beans, well drained (or red beans)


• 1 cup fresh or frozen corn


• Corn tortilla chips


• Diced avocado for garnish


• Chopped cilantro for garnish


• Grated Mexican blend cheese for garnish

PROCEDURE:

Add a good splash of oil to a large, heavy bottomed soup pot and add one pound of ground chicken meat, 1 large diced onion and 2 minced cloves or garlic and cook that to brown the meat and soften up the onions.

When you are happy with that, add 2 minced chipotle peppers, 1 15-ounce can diced tomatoes, juice and all, 6 cups of chicken stock, add 1 15-ounce can of well drained black beans and about 1 cup of frozen corn and bring that to a simmer.

Once it does come to a simmer, adjust the heat so that it stays at a nice simmer and let it go along like that for 15-20 minutes, adjust the seasonings to taste and it is time to eat!

Serve it up in individual deep bowls and top each one with a good handful of corn tortilla chips and finish with some optional diced avocado, fresh chopped cilantro and grated Mexican blend cheese if you like!

HINTS:

The tortilla chips will soften up and soak up some of the broth as they sit in the soup.

One of the key ingredients in tortilla soup are chipotle peppers which are smoked jalapeno peppers, you can find them canned, in something called an "adobo" sauce, in the specialty food isle of larger supermarkets.