Chef Dads Chicken Tortilla Soup Valley Dish Recipe 55

CHEF DAD'S CHICKEN TORTILLA SOUP VALLEY DISH RECIPE - (5/5)

Chef Dad's Chicken Tortilla Soup Valley Dish Recipe - (5/5) image

Provided by carrie_owens

Number Of Ingredients 18

Ingredients

Ingredients
1 Rotisserie Chicken � pre-cooked from your grocers deli (skin removed and meat peeled off)
5 Cups Chicken Stock
1 Can Tomato Sauce
1 Can Diced or Chopped Tomatoes
1 � Cups Frozen Corn
2 Tbsp. Butter
1 Onion (diced)
1 � Cups Celery (diced)
6 Cloves Garlic (minced)
1 Jalapeno (stems & seeds removed then diced fine)
1 tsp. Hot Sauce
Ingredients: Spice Blend
4 teaspoon Kosher Salt
1 teaspoon Black Pepper
1 teaspoon Cumin
1 teaspoon Chipotle Chili Powder
Corn Tortilla Chips or Strips (your favorite)

Steps:

After you've peeled meat from your chicken, chop it into bite size pieces then put in a bowl with the juices that came from its container. Set aside. Combine your spices in a small bowl and mix well then set aside. In a large pot or Dutch oven over medium high heat, melt your butter then add the onion, celery, garlic & jalapeno. Sprinkle about � of your spice blend over the top then saut�or about 5 minutes until the veggies have become tender. Add the stock, tomato sauce, diced tomatoes, corn, hot sauce and remaining spice blend. Stir well and bring up to a simmer. Once it starts simmering, lower the heat to medium low and continue simmering (uncovered) for 5-10 minutes � stirring occasionally. Add your chicken to warm thru then taste for any seasoning adjustment you may want to make. Turn off heat then cover until ready to serve. Sprinkle tortilla strips or crushed chips over the top when serving. Cooks Notes: When buying canned tomato products, I always recommend the organic brands for better flavor. If you don't have frozen corn available, use 1 can, drained. Finally, 5 cups of chicken stock is an odd number, so go ahead and use one 32 oz. container (4 cups) + 1 cup of water if you'd like.

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