CHICKEN & ROASTED VEGETABLE TORTILLA SOUP
SERVES 8
PREP TIME: 30 Minute(s)
COOK TIME: 45 Minute(s)
INGREDIENTS
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7 cups water
2 large dried ancho or guajillo chilies, stems removed and seeded
Vegetable oil for frying
6 corn tortillas, cut into thin strips
1 Tbsp. olive oil
6 cloves garlic, finely chopped
1-1/2 lbs. plum tomatoes, roasted and coarsely chopped
1 large onion, quartered, roasted and coarsely chopped
2 tsp. dried oregano leaves, crushed
2 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
2 cups shredded cooked chicken
1 cup whole kernel corn, roasted
1 medium zucchini, roasted and coarsely chopped
Juice from 1 lime (about 2 Tbsp.)
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PREPARATION
- Bring 1 cup water to a boil over high heat in 1-quart saucepan. Remove saucepan from heat and add chilies. Cover and let stand 5 minutes or until softened. Drain, cool and coarsely chop chilies; set aside.
- Heat 1 inch vegetable oil over medium-high heat in another 1-quart saucepan and cook tortillas, in batches, until golden and crisp. Drain on paper towels; set aside.
- Heat olive oil over medium heat in 5-quart saucepot and cook garlic, stirring frequently, 1 minute. Add tomatoes, onion, chilies and oregano and cook, stirring occasionally, 5 minutes. Stir in remaining 6 cups water and Knorr® Tomato Bouillon with Chicken flavor. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 20 minutes.
- Process mixture in food processor or blender, in batches, until smooth. Return soup to saucepot. Stir in chicken, corn and zucchini. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium, then add tortilla strips. Simmer, stirring occasionally, 3 minutes. Stir in lime juice.
- Garnish, if desired, with chopped fresh cilantro, diced avocado, sour cream, lime wedges and additional fried tortilla strips.
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