Chicken Tortilla Soup

In honor of Hispanic Hertiage Month, Milissa Silva from El Burrito Mercado joins us to make one of Elizabeth’s favorite meals, the Chicken Tortilla Soup!

Ingredients

2 tbsp olive oil
7 ounce can La Costena chipotle peppers in adobo sauce (the entire can will make this soup very spicy! We use 1/2 can so choose your amount according to your spice taste)
3 cups chopped fresh tomatoes
1 onion, cut into chunks
1 large clove of garlic
6 cups chicken stock
2 cups water
1 1/2 pounds cooked chicken (we buy chicken tinga from El Burrito Mercado)
1 30 ounce can black beans
1 30 ounce can garbanzo beans
1 30 ounce can kidney beans
1 16 ounce bag frozen corn
Sopa (Mexican rice)
sour cream
grated cheese
chopped cilantro
chopped avocado
tortilla chips

Directions:

In a large bowl, combine chilis, tomatoes, onion and garlic. Coarsely puree in batches in a blender or food processor.

Heat olive oil in a large stockpot over medium heat. Add tomato mixture. Cook for 15 minutes, stirring frequently.

Stir in stock and water and bring to a boil. Reduce heat to low and simmer for 20 minutes.

Stir in chicken, beans (rinsed and drained) and corn and heat through.