Chicken & Roasted Vegetable Tortilla Soup
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Cooking Time
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Prep time
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Serves
people
- 7 cups water
- 2 large dried ancho chili peppers or guajillo chilies, stems removed and seeded
- 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, chopped
- 2 tsp. dried oregano leaves
- 2 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
- 2 cups cooked chicken, shredded
- 1 cup whole kernel corn, roasted
- 1 medium zucchini, finely chopped
- Vegetable oil for frying
- Juice from 1 lime
- 1 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.
- 2 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.
- 3 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.
- 4 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.
- 5 Garnish, if desired, with chopped fresh cilantro, diced avocado, sour cream, lime wedges and additional fried tortilla strips.