after much experimenting Dan says this was the best, so I hope you make it and enjoy it as much as we do!2-3 chicken breasts (boiled n diced up)
3-4 c. Chicken stock (homemade works best)
1 can diced tomatoes
1 can cream style corn
saute: 1/4 c. finely chopped carrots ~ 1/2 c. finely chopped celery~1/2 c. finely chopped onion
add to taste: garlic powder~salt~pepper~ground cumin
1 T. chipotle pepper paste (found in international food aisle)
1/4 c. sour cream
2 T. finely chopped cilantro
6 corn tortillas (halved n sliced in very thin strips)
shredded Monterey Jack cheese
Boil the chicken, remove from stock and dice up. Return to stock pot and add tomatoes and corn. In a seperate pan saute the carrots, celery and onion in 2 t. olive oil. When clear and tender drain oil and pour ingredients into the stock pot. Now you will mix the sour cream and chipotle paste together for a smooth mixture and stir into stock pot. Add the spices to your liking and simmer for about 25-30 minutes. During the last 15 minutes of cooking add the cilantro.
When ready to eat, place sliced tortilla strips in the bottom of each bowl, pour soup and then top off with cheese. Enjoy♥
~~you know someone under the weather?
Make a batch of this, put it in a large mason jar after it has cooled. Tie some raffia around it and deliver with a bag of tortilla chips~~
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