Jason's Deli Fire Roasted Tortilla Soup Copycat

• Gluten free

• Meat

  • 2 Chicken breasts, cooked and shredded

• Produce

  • 1 Bay leaf
  • 1 tsp Chipotle, powder
  • 2 cups Corn, fire-roasted
  • 3 Cloves Garlic
  • 3 Jalapenos, fresh
  • 2 Limes, juice of
  • 1 Onion, medium
  • 1 can Rotel tomatoes, original
  • 1 (28 oz can Tomatoes, fire-roasted

• Canned Goods

  • 1 large carton Chicken broth

• Baking & Spices

  • 1 Sea salt and ground black pepper

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin

Found on familysavvy.com

Ingredients

• 2 chicken breasts, cooked and shredded
• 2 Cups fire roasted corn (I use Trader Joes from freezer section)
• 1 Medium onion, chopped
• 1 Bay leaf
• 3-4 Cloves garlic, minced
• 3 fresh Jalapeños, seeded and diced
• 1 large carton (32 oz) chicken broth
• 1 (28 oz) can fire roasted tomatoes
• 1 can original RoTel tomatoes
• juice of 2 limes
• 4 TB extra virgin olive oil
• 1 tsp chipotle powder
• 1 tsp cumin
• Sea salt and ground black pepper to taste

Directions

• In a large stock pot, saute onion in extra virgin olive oil, adding minced garlic at the end of saute.
• When onion is soft, add chipotle powder,cumin, salt & pepper.
• Add tomatoes, broth, jalapeños, bay leaf, and lime juice.
• Simmer until jalapeños are soft.
• Remove bay leaf.
• Blend soup with an immersion blender until smooth.
• Add corn and chicken; simmer an hour on stovetop or cook on soup setting in Instant Pot.
• Serve with crushed tortillas as garnish.