Tortilla Soup

Tortilla Soup

Makes: 4 servings
Prep: 15 minutes
Baking time: 25 minutes
Cooking time: 30-35 minutes
Oven temperature: 375 degrees

Ingredients:

• 1-2 tablespoons oil
• 4 spring onions
• 1/2 a bunch cilantro, stems only
• 1/2 teaspoon crushed cumin seed
• 1/2 teaspoon chili powder, *separated
• 1 28oz can whole tomatoes
• 1 946 mL box chicken broth
• 1 tablespoon adobo sauce, plus 1 small chipotle pepper
• 2 whole limes
• 1 cup frozen corn 

Garnishes/Toppings:

• 1/4-1/2 avocado per person
• 2-3 chicken breasts
• cheddar cheese
• 1/2 a bunch cilantro, tops only
• tortilla chips, optional

Method:

For the chicken

1. In a medium bowl, season chicken breast with salt, pepper, 1/4 teaspoon of chili powder, a splash of oil, and the zest and juice of one lime, toss.
2. Bake chicken in preheated oven at 375 for 25 minutes, or until cooked through.
3. Rest until ready to add to soup bowls. 

For the soup base

1. Sautee spring onions and cilantro stems, add in crusted cumin seeds, 1/4 teaspoon of chili powder, and cook for one minute. Season with salt. 
2. Add juices from tomato can, chop tomatoes and add to pot. Add chicken broth, adobo sauce and chopped up chipotle pepper, and bring to a simmer. Continue cooking for 30 minutes.
3. Once tomatoes are tender, add corn, zest and juice of the remaining lime, adjust seasoning if needed. 

Serving:

Serve soup with half a chicken breast, sliced into bowl. ladle soup over chicken. Top with grated cheddar, sliced avocado, cilantro leaves, lime juice, and tortilla chips if desired.