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Chile Tortilla Soup

By © 2014 Jane Bonacci, The Heritage Cook. All rights reserved.
  • minutes
  • Serves 4

INGREDIENTS

2

Chicken breast, boneless halves

1

Avocado cubes

4

Carrots, small

2

stalks Celery

1

Chipotle chile, dried

1

Cilantro, Fresh

1 cup

Corn, frozen kernels

1 clove

Garlic

1

Guajillo, dried

1

Lime, Freshly squeezed juice of

1

Lime, Fresh wedges

1

Onion, medium

1 tsp

Oregano, dried

2 cups

Tomatoes

4 cups

Chicken stock

1

Kosher salt and ancho chile powder

1 tbsp

Masa harina or corn flour, gluten-free

1

Olive oil, Organic

2 tbsp

Olive oil, organic

2 tsp

Cumin, ground

1

Corn tortillas, gluten-free

1

Cheddar cheese

1

Sour cream

1

Water