In small bowl, combine cumin, chipotle/chile
powder, granulated garlic, coriander, 1 1/2
tsp. salt and 1 tsp. pepper. Drizzle chicken
breasts evenly with 1T oil and sprinkle with
half of spice mixture, tossing to evenly coat.
Place seasoned chicken on a roasting pan and
cook at 400F for 15 - 20 minutes, depending on
thickness of chicken. Turn off oven and allow
chicken to set in residual oven heat for 5
minutes. Remove chicken from oven and let cool.
While chicken cooks, heat 1T oil in large stock
pot or dutch oven over medium high heat. Add
chopped onion, chopped garlic, chopped bell
peppers, 1 tsp. salt and 1/2 tsp. pepper. Saute
for several minutes, stirring regularly until
vegetables begin to soften.
Add chopped tomatoes with liquid and remainder
of seasonings not used on chicken. Saute for 4
minutes. Add chicken broth and cover pot,
increasing heat to high until boiling. Add
small minced tortilla, stirring well. Reduce
heat to low and simmer, covered.
Simmer broth on low heat, covered for 20
minutes. While broth cooks, toss tortilla
strips with grapeseed or olive oil and place on
baking sheet in single layer. Bake at 350F for
8 - 10 minutes, until lightly golden and
crispy. Remove from oven.
Shred or cube cooled chicken breast and add to
pot. Turn off heat and allow broth and chicken
to sit in covered pot for 10 minutes.
To serve, ladle soup into bowls and add
garnishes as desired.
Originally Submitted
5/13/2015
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