A flavorful chicken tortilla soup recipe featuring shredded chicken, diced potatoes, carrots, corn, and a rich tomato-based broth seasoned with cumin, chili powder, and chipotle in adobo.
Start off by boiling an entire chicken breast in your chicken stock until chicken is able to shred easily. Boil your potatoes and carrots until a fork can go right through both. In a pot, sear off your onion, bell pepper, jalapeño, garlic, and corn. Once all have softened up, throw in your can of roasted tomatoes, tomato sauce, and tomato paste, mixing all together. Once chicken is done cooking, throw in that same chicken stock into your pot with your tomato sauce. Let that come to a slight simmer. Season that with your cumin, cayenne pepper, chili powder, chipotles, and tomato bullion, stirring all together. Shred up your chicken and toss that into your soup with your potato and carrots. Let that simmer for about 10 minutes. Serve up with some fried tortilla strips and enjoy.
