Chipotle chili powder/Half of a chipotle pepper in adobo sauce, chopped
3⁄4 Cup (12 tbs)
Canned chicken broth
14 Ounce (1 Can)
1⁄4 Cup (4 tbs) (Edna Valley Vineyard)
Fire roasted stewed tomatoes
15 Ounce (1 Can)
1 Cup (16 tbs), crushed
1⁄4 Cup (4 tbs), chopped
1 , cut into 4 wedges
# Heat oil in large pot over medium-high heat for one minute. In the meantime, season the chicken with chipotle chili powder or chipotle in adobo and cumin. Add the seasoned chicken and garlic to the hot pan and sauté for two minutes.
# Add water, chicken broth, Edna Valley Vineyard Cabernet Sauvignon, and tomatoes and bring to a boil. Reduce the heat and simmer for 5 minutes. Pour into serving bowls and top with the crushed tortilla chips and cilantro. Garnish with the lime wedges.
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Chicken soups are just right for every season and here is a recipe to make one. Mike Monahan shows in quick and easy steps how to make Chicken Soup with chicken tenders, chipotle chili and other spicy seasonings. Great when served with tortilla chips!