Super Tortilla Soup

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 (28 ounce) cans crushed tomatoes
• 2 (14 ounce) cans chicken broth
• 14 ounces of corn tostadas
• 1/2 yellow onion, chopped
• 8 garlic cloves, minced
• 4 tablespoons butter
• 2 tablespoons light karo syrup
• 2 tablespoons sugar
• 1 small chipotle chile in adobo
• sour cream
• chopped green onion
• cilantro
• 3 chicken breasts (approx. 3 breasts, cubed, see directions)
• crushed tostadas
• grated cheddar cheese

Recipe

• 1 soup.
• 2 sautee onions and garlic in oil in a large pot until tender. more can be used than recipe states, depending on taste preference.
• 3 add crushed tomatoes, chicken broth, butter, chipotle chille, sugar and caro syrup. a larger chipotle chille will create quite the kick in this soup, you can add a few drops of the adobo sauce as well to provide some extra spice. simmer on low for approximately 30 minutes.
• 4 roughly crush up half the bag of tostada shells and mix them in with the soup. let that sit for about 10-15 minutes so that the shells absorb the soup.
• 5 use a hand blender to mix the soup and get it to a nice, smooth consistancy. you may want to blend it two to three times over a fifteen-twenty minute period. you can also add more broth if you want to thin it out more.
• 6 add soup into pasta bowls and top with desired yummies.
• 7 chicken.
• 8 really simple, you can use leftovers, but i like to boil mine.
• 9 bring water in pot to boil and add olive oil, 2 tb kosher salt and large handful of cilantro.
• 10 boil chicken breasts for about 30 minutes.
• 11 remove from water and let cool, then chop into medium cubes.