Wednesday evening the soup was on. My friend Brit made tortilla soup and I got to help. It turned out really lovely and we messed with the recipe a bit so I thought I would post our version here so if you felt so inclined you could have a lovely tortilla soup too.
2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, sliced
1 chipotle in adobo sauce, minced
1 tablespoon chili powder
2 teaspoons kosher salt
8 cups chicken broth, low-sodium canned
1 can corn kernels
2 ripe tomato, chopped
3 medium chicken breasts
1/2 cup cilantro leaves slightly chopped
1/4 cup freshly squeezed lime juice (about 2 limes)
About a dozen corn tortilla chips, broken a bit
Lime wedges, for garnish
Heat some oil in a medium frying over medium heat, cook chicken until juices run clear set aside so it can cool to be shredded. To shred chicken use two forks so it nice and small for the soup.
Heat 2 tablespoons oil in a medium stock pot. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.
Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.
Know-How Get every last drop of juice from those little limes. Before halving, microwave them for a few seconds and roll them under the palm of your hand to release the juice from the pulp.