TERIACHA® (teriyaki+sriracha) Chipotle Chicken
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TERIACHA® (teriyaki+sriracha) Chipotle Chicken Tortilla Soup

This is a recipe for Tortilla Soup that uses TERIACHA® (teriyaki+sriracha) Chipotle, which has a hint of smoked peppers.
Course Main Dish
Cuisine Mexican
Keyword condiment, soup, spicy, sriracha, teriyaki
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 people

Ingredients

  • 1/2 cup TERIACHA® (teriyaki + sriracha) Chipotle
  • 1 Small Onion diced
  • 2 Tbsp Garlic minced
  • 2 Jalepeno finely diced
  • 1 Anaheim Pepper Roasted, peeled, sliced into thin 1 inch strips
  • 6 cups Chicken Broth low sodium
  • 1 can Fire-roasted Diced Tomatoes 14.5oz can
  • 1 can Black Beans 14.5oz can, rinsed, drained
  • 3 Chicken Breasts boneless, skinless
  • 2 Limes juiced, plus wedges for garnish
  • Salt and Freshly Ground Pepper
  • 1 cup Fresh Cilantro Leaves roughly chopped
  • 1 Flour Tortilla 8 inch, grilled, cut into thing strips
  • 1 Avacado pitted, sliced
  • 1 cup Monterrey Cheese shredded

Instructions

  • In a large saucepan, heat vegetable oil.
  • Add Onions and cook for 2 minutes.
  • Once the Onions have softened, add the Garlic and Jalapenos and cook for 1 more minute.
  • Pour the Chicken Broth, TERIACHA® (teriyaki + sriracha) Chipotle, Tomatoes, Black Beans into the pot and bring to a boil.
  • Once at a boil, lower heat to simmer and add Chicken Breasts.
  • Cook the Chicken for 20-25 minutes.
  • Once the Chicken is cooked, remove from pot.
  • When cool enough to handle, shred it and set it aside.
  • Add Lime Juice and Fresh Cilatro to the pot.
  • In a serving bowl, add a mound of shredded Chicken.
  • Ladle soup over Chicken and top with a Lime Wedge, Grilled Tortilla Strips, Anaheim Pepper, Avacado Slices, and Cheese.
  • Enjoy!