Baby Acapulco Chicken Tortilla Soup

By mrshermes2002

Made fresh in Austin, Texas, this recipe for Baby Acapulco Chicken Tortilla Soup will warm you up on a cold day, and maybe clear your sinuses a bit, too!

Ingredients

• SOUP:
• 14 1/2 ounce can diced tomatoes
• 1 medium onion, cut up
• 2 garlic cloves
• 4 tablespoons snipped cilantro
• 1/2 teaspoon sugar
• 3 chipotle peppers in adobo sauce from the can
• 8 cups chicken broth
• 1 1/2 pounds chicken breast cut up
• GARNISH:
• Monterey Jack cheese, shredded
• Avocados, cut up
• Tortilla chips
• Red Onion, diced
• Cilantro, shredded
• Spanish rice

Details

Servings 8
Preparation time 10mins
Cooking time 35mins
Adapted from tastebook.com

Preparation

Step 1

In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar.

Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Add a couple of teaspoons of the adobo sauce from the chipotle pepper can. Bring to boiling; cover and simmer for 20 minutes.

Put crunched tortilla chips in a bowl with cheese and avocados. Ladle soup over; top with cilantro and red onions. Serve with Spanish rice on the side.