Tortilla Soup with Chipotle Crema
Samantha
ingredients
Soup- 1/2 cup corn
- 1 red bell pepper
- 1 jalapeno pepper
- 2 Tbsp. oil
- 1 lb. chicken
- 1 1/2 tsp. cumin
- 1 1/2 tsp. salt
- 1/2 tsp. coriander
- 1 cup onion
- garlic
- 1 Tbsp. tomato paste
- 6 cups chicken stock
- 1 cup black beans (canned)
- 1/4 cup cilantro
- 2 tsp. lime juice
- oil
- 2 flour tortillas (cut in strips)
- 1 tsp. essence (recipe follows)
- 1/2 cup sour cream
- 1 tsp. chipotle pepper in adobo
- 1/8 tsp. salt
- 2 1/2 Tbsp. paprika
- 2 Tbsp. salt
- 2 Tbsp. garlic powder
- 1 Tbsp. pepper
- 1 Tbsp. onion powder
- 1 Tbsp. cayenne
- 1 Tbsp. oregano
- 1 Tbsp. thyme
directions
- 1
Put corn - jalapeno pepper into hot pot with oil. Saute until just browned, remove from pot and reserve.
- 2
Season chicken with cumin - coriander, cook.
- 3
Add peppers and corn back to pot.
- 4
Add tomato paste and beans, stir 1 minute.
- 5
Add stock, bring to a boil, reduce heat, and simmer 20 minutes.
- 6
Add cilantro and lime, remove from heat, and cover to keep warm.
- 7
Heat oil in a frying pan, fry tortilla strips, season with essence.
- 8
Make chipotle crema.
- 9
Garnish soup with tortilla strips an crema.
Source: Samantha
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