Chicken Tortilla Soup

Serves 6

 

• 3 TB oil
• 3 TB browned garlic
• 2 TB chipotle chiles in adobo (canned)
• 3 TB ground red chiles
• 2 cup white wine
• 3 cups canned tomatoes
• 2 qts chicken broth
• to taste salt and pepper
• 2 cups diced, cooked chicken meat
• for garnish crisp tortilla strips or chips, diced avocados, fresh lime, cilantro and sliced radishes
•  

Sauté onions in oil until browned.

Add garlic, chipotle peppers.

Add ground red chiles.

Deglaze with white wine.

Reduce by ½.

Add canned tomatoes, and chicken broth.

Season with salt and pepper.

Simmer for ½ hour.

Add cooked chicken.

Correct seasoning.

Serve garnished with crisp corn tortillas, diced avocados, fresh lime, cilantro and sliced radishes.