Chicken & Roasted Vegetable Tortilla Soup
Ingredients
- 7 cups water
- 2 large dried ancho chili peppers [or or guajillo chilies], stems removed and seeded
- 0 vegetable oil for frying
- 6 corn tortillas, cut into thin strips
- 1 Tbsp. olive oil
- 6 cloves garlic
- 1 1/2 lbs. plum tomatoes, roasted and coarsely chopped
- 1 large onion
- 2 tsp. dried oregano leaves
- 2 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
- 2 cups shredded cooked chicken
- 1 cup whole kernel corn, roasted
- 1 medium zucchini
- 0 Juice from 1 lime(about 2 Tbsp.)
Directions
- Bring 1 cup water to a boil over high
heat in 1-quart saucepan. Remove saucepan from heat and add chilies.
Cover and let stand 5 minutes or until softened. Drain, cool and
coarsely chop chilies; set aside.
- Heat 1 inch vegetable oil over
medium-high heat in another 1-quart saucepan and cook tortillas, in
batches, until golden and crisp. Drain on paper towels; set aside.
- Heat olive oil over medium heat in
5-quart saucepot and cook garlic, stirring frequently, 1 minute. Add
tomatoes, onion, chilies and oregano and cook, stirring occasionally, 5
minutes. Stir in remaining 6 cups water and Knorr® Tomato Bouillon with
Chicken flavor. Bring to a boil over high heat. Reduce heat to low and
simmer uncovered, stirring occasionally, 20 minutes.
- Process mixture in food processor or
blender, in batches, until smooth. Return soup to saucepot. Stir in
chicken, corn and zucchini. Bring to a boil over high heat, stirring
occasionally. Reduce heat to medium, then add tortilla strips. Simmer,
stirring occasionally, 3 minutes. Stir in lime juice.
- Garnish, if desired, with chopped fresh cilantro, diced avocado, sour cream, lime wedges and additional fried tortilla strips.
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