CHARLOTTE, NC (WBTV) - If you're sick of serving chili at football parties but you still want something easy and home-cooked for your guests, we might have an alternative.
For WBTV News Saturday Morning, culinary expert Heidi Billotto whipped up a chicken tortilla soup with a little kick that might surprise the football fans in your house.
You can watch the segment on this page and the recipe is below.
MEXICAN CHICKEN TORTILLA SOUP
Recipe by Charlotte Culinary expert, Heidi Billotto
1 (16 ounce) can tomatoes with liquid
1 medium onion, cut up
2 cloves garlic, minced
4 Tbsp. cilantro, minced
6 cups chicken broth
1 1/2 lbs boneless chicken breast and thigh, skin removed and cut up into slices
2 or 3 chipotle peppers, minced and little adobo sauce (these come in a can and the adobo sauce is the sauce the surrounds the peppers)
shredded Monterey jack cheese
avocados cut up
In blender combine tomatoes, onion, garlic and cilantro. Cover and blend till nearly smooth.
Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
Or if you would like your soup to be chunkier, start by sautéing the onion, garlic, cilantro and chicken in a large sauce pan in a bit of olive oil. When the onions are soft and chicken browned, add tomatoes. Chicken broth and chipotle peppers. Bring to a boil; cover and simmer 20 minutes.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired). Ladle soup over; top with additional garnish and serve immediately.