Mexican Chicken Tortilla Soup

środa, 29 stycznia 2014

2 teaspoons olive oil
1 lb boneless skinless chicken breast, cut into 1 in. pieces
2 garlic cloves, minced
1 teaspoon dried oregano
1 minced chipotle chiles in adobo (7 oz. can) or 1 (4 ounce) can green chilies
1 (8 ounce) can diced tomatoes with green chilies
2 (14 1/2 ounce) cans reduced-sodium chicken broth or 2 (14 1/2 ounce) cans water
1 cup frozen corn
1/2 cup choppen fresh cilantro
4 cups baked corn tortilla chips

1 Heat the oil in large stockpot over medium high heat. Add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides, stirring frequently.
2 Add oregano and stir to coat chicken. Stir in minced chipotle(or green chiles), tomatoes, broth, and corn. Turn the heat to high and bring to boil.
3 Turn heat to low, partially cover, and simmer for 10 minute until chicken is cooked through.
4 Remove pan from heat and stir in cilantro and 1 cup of tortilla chips.
5 To serve, place remaining chips in the bottom of individual bowls and laddle soup over top.

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