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Cordúa's Chicken Tortilla Soup

We love this brand new recipe for Chicken Tortilla Soup from Cordúa! Keep some extra tortilla strips handy for snacking while you cook!
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Ingredients
  

  • 2 1/2 pounds chicken breast or use a whole chicken
  • 2 large carrots diced
  • 2 zucchinis diced
  • 4 ears corn
  • 3 tablespoons corn oil
  • 2 1/2 cups of onion copped
  • 1 1/2 teaspoon garlic minced
  • 2 1/2 cup tomatoes diced
  • 2 in canned chipotle peppersadobo sauce minced
  • 1/2 cup white wine
  • 1 gallon chicken stock
  • 2 tablespoons of lime juice
  • 1 tablespoon of salt
  • 2 avocados diced
  • 1 cup La Vaquita® Queso Fresco
  • Chopped cilantro
  • Fried tortilla strips

Instructions
 

  • Poach chicken breast in a large pot of salted water until just cooked through and chill in the refrigerator. Pull or shred chicken once cooled.
  • Grill ears of corn on a medium high grill. Dice carrot and zucchini in large chunks.
  • Heat the oil in a large pot and sauté the onion until starting to caramelize, then add the garlic and stir briefly.
  • Add the tomatoes and chipotles. Stir for 1-2 minutes before adding the wine, stock, lime juice, salt and pepper.
  • Add chopped carrots and cook for 10 minutes and then add zucchini and cook for an additional 10 minutes.
  • Divide shredded chicken between bowls. Ladle soup over chicken, and top with diced avocado, tortilla strips, cilantro and La Vaquita® Queso Fresco.

Notes

This recipe is provided courtesy of Cordúa in Houston.
Keyword chicken tortilla soup, cold weather foods, tortilla soup
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