Chipotle Chicken Tortilla Soup
Tortilla soup is hands down my all time favorite soup. It’s my husband’s favorite too. I honestly don’t know why more restaurants don’t offer it on their menu. It’s simple, comforting and fun for the whole family. For this version, I used the flavors of chipotle to make it nice and smoky.
The flavor of this soup is incredible, and the toppings make it even more fun. I added crumbled queso fresco cheese, freshly chopped cilantro and chopped avocado. For the tortilla strips, I just sliced up some corn tortillas and tossed them in my deep fryer. If you have never made fresh nachos before, it’s way easier than you think. Just preheat the oil to 375° in your deep fryer and drop in your sliced tortillas. (You could also use 2 – 3 inches of oil in a skillet on your stovetop.) Then you use the same “bubble rules” for frying as you would with frying chicken. Wait until the bubbles have really slowed down and then take out your tortillas. Place them on a cooling rack or paper towels to drain.
This soup was also featured on Tablespoon.com, along with 4 more amazing soup recipes I will be sharing very soon!
Yield: Serves 4
Chipotle Chicken Tortilla Soup
5.00 stars (1 reviews)
Loading...Ingredients:
2 lbs boneless skinless chicken breasts, chopped
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
1 medium red onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
2 cloves garlic, chopped
2 - 15 oz cans fire roasted tomatoes
1 - 15 oz can black beans
1 quart chicken stock
1 teaspoon chopped chipotle chili peppers and adobo (from canned)
1 tablespoon smoked paprika
1 tablespoon cumin
1 teaspoon chipotle chili powder
1 teaspoon dried oregano
1 medium hass avocado, diced
1/4 cup fresh cilantro, diced
1/2 cup crumbled queso fresco cheese
12 small corn tortillas, cut in strips
2 cups vegetable oil, for frying tortilla strips
Directions:
Combine chopped chicken breasts with salt and pepper. Preheat a large soup pot. Drizzle with 1 tablespoon olive oil. Add chicken to soup pot. Add red onion, green pepper, red pepper, yellow peppers and garlic. Cook over medium heat until chicken is done and no longer pink.
Add fire roasted tomatoes, black beans, chipotle chili peppers and adobo, paprika, cumin, dried oregano and chipotle chili powder. Add 1 quart chicken stock. Bring to a boil and reduce to a simmer. Simmer for 25 – 30 minutes.
While soup is simmering, heat 2 cups or 2 to 3 inches vegetable oil to 375°F in deep fryer or 3-quart heavy saucepan. When oil is hot, add corn tortilla strips and cook until lightly browned. When tortillas are done, remove and drain on paper towels or a cooling rack.
Garnish soup with chopped avocado, crumbled queso fresco, and tortilla strips.
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