1 cup water
4 cups chicken broth, low salt
1/2 cup sundried tomatoes finely chopped
1 tablespoon black pepper
1 red bell pepper finely chopped
1 small yellow onion, finely chopped
1 tablespoon fresh cilantro - finely cut
1 tablespoon garlic minced
1 teaspoon chipotle peppers (use chipotle flakes from a spice jar)
1 teaspoon oregano
1/2 teaspoon cayenne pepper - use powder spice jar
1/2 teaspoon chili powder
1 cup white corn tortilla chips broken down into small pieces
1 pound chicken breast halves, boneless and skinless cut into 1/2 inch cubes
Splash of lime juice
Bring chicken broth and water to a boil in large pot, reduce heat.
Add cubed chicken, seasonings (except lime juice), and crushed tortilla strips to broth, stirring occasionally.
Sautee chopped onion, red bell pepper, sun-dried tomatoes in separate pan using 2tbsp olive oil. Once they are sweated, add to soup pot.
Sautee minced garlic briefly in pan that was used for the onion/red pepper/tomatoes, with additional 1tbsp olive oil then add to soup pot.
Reduce heat to low, cover, and stir occasionally for 45 minutes. The tortilla pieces will break down, thicken the soup, and impart a corn flavor.
At the end of cooking, add a splash of lime juice if desired, and additional corn tortilla strips for crunch if desired. Add salt as needed.
Active Time: 15 Minutes
Total Time: 1 Hour
Yield: 4 Servings