Chicken Adobo Tortilla Soup. This is an easy Chicken Tortilla Soup that can be on your table in less than an hour. A rich tomato broth with a bit of spice and large chunks of chicken make this a hearty and comforting meal! An easy chicken tortilla soup that is rich and hearty.

Add the remaining broth and bring to a boil. Add the soy sauce mixture, chicken, and cooked rice. Put the lid on, leaving one corner open. You can have Chicken Adobo Tortilla Soup using 18 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Adobo Tortilla Soup

It's 1/2 of small sweet onion- diced small.
Prepare 3 cloves of garlic- chopped.
Prepare 1/2 of jalapeno pepper- dice small (no seeds)- I evaluate the heat and adjust the amount used.
You need 1/2 of green bell pepper-dice small.
You need 1 cup of tomatoes-diced in juice.
Prepare 2 tablespoons of Chipotles in adobo -pureed or finley chopped Some people like more or less.
Prepare 2 teaspoons of chili powder.
You need 1 teaspoon of cumin.
Prepare 1 teaspoon of dried oregano.
Prepare 4 cups of chicken stock.
Prepare 1/4 cup of tomato paste.
Prepare 3-8 inch of flour tortillas - cut into thin strips.
You need 2 ears of grilled sweet corn stripped from the cob (if not available 8 oz. can works).
It's 12 ounces of cooked chicken diced 1/4 inch (leg quarter are very good for this or baked thighs).
It's 1 1/2 tablespoons of brown sugar(to taste after that).
Prepare 1 1/2 teaspoon of salt.
You need 1-2 tablespoons of lime juice (to taste).
Prepare 3 tablespoons of cilantro chopped to finish just before service.

Cover the lid with a kitchen towel to catch splatters, and. Add chicken to the pot along with lime juice and frozen corn. Top with plain Greek yogurt, cilantro, tortilla chips, avocado slices and shredded cheese. Strain broth through fine-mesh strainer, discard solids in strainer.

Chicken Adobo Tortilla Soup instructions

Add to 4 qt. sauce pan saute the onion, garlic, jalapeno's and bell pepper until lightly caramelized..
Add the tomatoes,chipotles in adobo puree, seasonings, stock and tomato paste and simmer for 20 minutes.
Cut the tortillas into strips add to soup and puree with a hand-blender, blender or food processor for 2 minutes. start slow as not to get burnt by hot liquid..
Return the soup to a simmer and add the final ingredients. The cilantro should be added just before service..
3 tablespoons cilantro chopped to finish just before service.
Garnish- fried tortillas with a little chili powder, sour cream or cheddar are also nice:).
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Put into a pot along with broth, chicken, and chipotle peppers, and it's juice. In a bowl, put tortilla chips, cheese, avocado, and some sour cream. While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. My Filipino family's chicken adobo recipe is very similar. A generous seasoning of granulated garlic can also be used in place of garlic cloves.