You are|Are|Again} looking for idea recipes chicken adobo tortilla soup that are delicious? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious chicken adobo tortilla soup should have had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of chicken adobo tortilla soup, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare chicken adobo tortilla soup good wherever you are, because as long as you know the trick, this dish is able be dish special.

Ingredients and seasonings required for make

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

Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro.

How to make:process Chicken Adobo Tortilla Soup:

1. Add oil to a 4 qt. sauce pan saute the onion, garlic, jalapeno's and bell pepper until lightly caramelized.
2. Add the tomatoes,chipotles in adobo puree, seasonings, stock and tomato paste and simmer for 20 minutes
3. 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.
4. Return the soup to a simmer and add the final ingredients. The cilantro should be added just before service.
5. 3 tablespoons cilantro chopped to finish just before service
6. Garnish- fried tortillas with a little chili powder, sour cream or cheddar are also nice:)
8. Done and ready to serve!

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions. Add the remaining tablespoon of olive oil to the same pot if it appears dry. Pour the reserved puree into the pot. Add chicken, lemon juice, salt, pepper and cayenne to the soup; heat through. Serve with cheese, avocado and remaining tortilla strips.

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