On cold, rainy days I love cuddling up to a good bowl of soup. What makes this recipe so good is the secret ingredient of chipotle peppers. Don't even think about leaving it out, it just won't taste the same!Ingredients
- 24 oz can tomatoes
- 1 medium onion, chopped
- 2 cloves garlic
- 4 tablespoons chopped cilantro
- 2 teaspoons sugar
- 8 cups chicken broth
- 1 ½ lbs chicken breast shredded
- 4 chipotle peppers in adobo sauce
Toppings
- Manchego or Monterey Jack shredded
- Avocados sliced or cubed
- Thin Strips of Fried Corn Tortillas or Tortilla Chips crumbled
- Sour Cream
In a blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Blend until smooth. Pour mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to a boil, cover and simmer for 20 minutes. Place cheese in bowls, pour soup on top, then garnish with tortilla strips, avocados and sour cream.
¡Buen Provecho!
