Roasted Chicken Tortilla Soup with Lime

Prep Time: 30 min(s)
Cook Time: 40 min(s)
Serves: 4
Difficulty: Beginner
Ethnicity: Mexican
Tools:
4-quart pot
candy/oil thermometer
colander
cutting board
immersion blender (stick/wand)
ladle
large chef's knife
measuring cups
measuring spoons
sheet pan/jelly roll
small saucepan (1.5-quart)
spider/large slotted spoon
wooden spoon

Garnish with your choice of cheese, scallions, tortillas, sour cream or avocado.
Ingredients:
1/4 cup(s) olive oil
1 medium onion - peeled and small diced (Learn How)
6 garlic cloves - peeled and minced (Learn How)
1/2 can(s) chipotle in adobo - 7.5 oz. can
1 tablespoon(s) chili powder
2 teaspoon(s) cumin
6 cup(s) - chicken stock (white)
1 cup(s) corn - fresh off the cob (Learn How)
1 can(s) black beans - drained and rinsed
2 rotel - or diced tomatoes
2 1/2 cup(s) vegetable oil
6 corn tortillas - cut into 1/8-inch strips
1 pinch kosher salt - to taste
3 cup(s) chicken (whole) - roasted or store-bought (Learn How)
1/4 cup(s) lime juice - fresh
1 bunch of cilantro - roughly chopped
1 pinch salt and pepper - to taste

Steps:

-Heat a heavy bottom 4-6qt. pot to medium-high, then add the olive oil.

-Once the oil heats up, add the onions and garlic and saute until soft.

-Add the chipotles, chili powder and cumin, and saute an additional 3 minutes.

-Add the chicken stock, corn, black beans and Rotel and cook until the corn is tender, approximately 30 minutes.

-Meanwhile, heat your vegetable oil in a small saucepan to 360 degrees. Fry the tortilla strips until golden.

-Remove strips with a slotted spoon. Place on sheet pan layered with paper towels. Season while hot.

-Pull the chicken off of the bone and tear it into bite size strips.

-Add the chicken and the remaining ingredients to the soup base and season to taste.

-Top with tortilla strips and garnish as desired.

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