The PlanMake Soup.
The Ingredients1 Tbsp Veggie Oil
1 cup Onion, chopped1 clove Garlic, minced
1 cup Red Pepper, minced
3 cobs Corn, Kernals removed1 Tbsp Chipotle, minced (canned in Adobo sauce)
1 tsp Cumin
1 tsp Salt
1 tsp Black Pepper
2 cups Chicken Broth
2 cups diced Tomatoes, canned
16 oz Chicken Breast, cooked and shredded
1 Tbsp fresh Lime juice
3 Mission White Corn Tortillas, cut into strips
The MethodHeat Oil in a large Sauce pot over medium high heat. Add Onions and cook until translucent. Add Garlic and cook until it just starts to smell really, really good. Throw in the Red Pepper, Corn, Chile, Cumin, Salt and Pepper. Cook just until the Red Pepper and Corn Kernals get a bit soft, stirring often.
Add the Tomatoes and Chicken Broth. Bring mixture to a boil. Reduce to a simmer and cook for about 20 minutes.
Remove soup from heat. Add the Chicken and Lime juice. Taste. Add more seasonings if you want. Add Tortilla strips just prior to service.