So here's a Smoked Chicken Tortilla Soup that everyone will love. It takes some time to make, but it is WORTH IT! I actually lick the bowl with this stuff!
INGREDIENTS:
You can smoke the peppers first if you want. Tabasco or other hot sauce can be added early on for flavor, too.
TOOLS:
Large soup pan
Stick blender (best), mixer, or food processor
DIRECTIONS:
Heat up the soup pan to a medium heat. Add olive oil and toss in the chopped onions (not the green onions for garnish), chopped peppers (save a small amount for later), chopped garlic, and a dash of each of the spices and hot sauce (if desired) to sautee for a few minutes, until carmelized.
Add the broth, potatoes, and half of the corn to the pan. Cook until potatoes are fork tender (about 25 minutes).
After potatoes are thoroughly cooked, use the stick blender and completely blend the contents of the soup. When complete, it will have a thick consistency. Use a food processor or blender if you don't have a stick blender and put the soup back in the pot over medium heat when complete.
Add remainder of the corn and peppers back into the thick soup, along with the smoked chicken. Bring the temperature of the soup back up (about 3-5 minutes).
After the soup is back up to temperature, lower the heat. Slowly stir in the tortillas first and then the cheese. When cheese is completely incorporated into the soup, season to taste.
Serve in a large soup bowl and garnish with the finely chopped cilantro and green onion.
INGREDIENTS:
- 1 lb Smoked Chicken Breasts (prepare in your smoker, cut into small pieces)
- 1 small bag frozen corn (or fresh would do too, if you have it!)
- 1 Red Pepper, chopped
- 1 Yellow Pepper, chopped
- 1 jalapeno, chopped
- 1 small yellow or white onion (or half of a large one) chopped
- 2-5 cloves of garlic, chopped
- 2-4 medium sized white potatoes, peeled and diced
- 4 cups of chicken or vegetable broth
- 1 cup of shredded cheese
- 3 tortillas, sliced thin
- Chili powder
- Paprika
- Cumin
- Fresh black pepper
- Salt
- Fresh finely chopped cilantro, for garnish
- Fresh finely chopped green onion, for garnish
- Olive oil
You can smoke the peppers first if you want. Tabasco or other hot sauce can be added early on for flavor, too.
TOOLS:
Large soup pan
Stick blender (best), mixer, or food processor
DIRECTIONS:
Heat up the soup pan to a medium heat. Add olive oil and toss in the chopped onions (not the green onions for garnish), chopped peppers (save a small amount for later), chopped garlic, and a dash of each of the spices and hot sauce (if desired) to sautee for a few minutes, until carmelized.
Add the broth, potatoes, and half of the corn to the pan. Cook until potatoes are fork tender (about 25 minutes).
After potatoes are thoroughly cooked, use the stick blender and completely blend the contents of the soup. When complete, it will have a thick consistency. Use a food processor or blender if you don't have a stick blender and put the soup back in the pot over medium heat when complete.
Add remainder of the corn and peppers back into the thick soup, along with the smoked chicken. Bring the temperature of the soup back up (about 3-5 minutes).
After the soup is back up to temperature, lower the heat. Slowly stir in the tortillas first and then the cheese. When cheese is completely incorporated into the soup, season to taste.
Serve in a large soup bowl and garnish with the finely chopped cilantro and green onion.
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