Best 3 Chipotle Chicken Tortilla Soup Recipes

CHIPOTLE CHICKEN TORTILLA SOUP

Steps:

• Make stock:
• Bring all stock ingredients to a boil with 2 teaspoons salt and 1/2 teaspoon pepper in an 8-to 10-quart heavy pot, then skim foam.
• Reduce heat and gently simmer, uncovered, skimming foam occasionally, 2 3/4 hours.
• Transfer chicken to a cutting board, then pour stock through a fine-mesh sieve into a large bowl and discard solids. Reserve
• 1 cup stock and return remainder to cleaned pot.
• Finish soup:
• Toast spices in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant and a shade darker, about 2 minutes.
• Transfer spices to a blender along with onion, garlic, chipotles with adobo sauce, 2 1/2 teaspoons salt, and reserved stock.
• Blend until mixture is smooth and spices are ground, about 2 minutes (use caution when blending hot liquids).
• Add purée to stock in pot along with rice and sweet potatoes and bring to a simmer over medium heat. Simmer, covered, until sweet potatoes and rice are tender, about 45 minutes.
• While soup simmers, discard skin and bones from chicken and cut or shred meat into bite-size pieces.
• Meanwhile, preheat oven to 375°F with racks in upper and lower thirds. Stack tortillas and cut into 1/4-inch-thick strips, then toss with oil. Spread strips in 1 layer on 2 large baking sheets and season with salt.
• Bake, stirring frequently and switching position of sheets halfway through baking, until deep golden and crisp, 20 to 25 minutes.
• When rice and sweet potatoes are tender, add chicken and beans to soup and simmer, uncovered, until just heated through, about 5 minutes.
• Meanwhile, quarter avocados lengthwise and cut into 1/2-inch cubes.
• Season soup with salt and pepper, then serve with lime wedges, chopped cilantro, avocados, and tortilla strips.

CHIPOTLE MEXICAN GRILL CHICKEN TORTILLA SOUP

Steps:

• Heat olive oil in a large stockpot or saucepan over medium heat. Add corn and onion; cook until lightly caramelized. Add chicken broth and chipotle chile; let simmer 20 minutes over low heat. Add the tomatoes, avocado, lime juice, 1/4 cup cilantro. Season with salt and pepper. Remove and discard the chipotle chile.
• Place one-sixth of the tortilla strips in the center of six soup bowls; ladle soup around the crisps. Garnish with remaining cilantro and sour cream. Serve with a wedge of lime.
• This is the exact recipe -- I prefer to put avacado in just before serving -- so it is not warmed.

CHIPOTLE CHICKEN TORTILLA SOUP

Steps:

• Please keep in mind that the hot spice, sauces and peppers should be done to your taste and liking. The peppers and spices are guidelines only:-) Skin, bone and shred chicken. Add chicken broth and 3 cups shredded chicken into a large cooking pot. Combine with chicken broth, diced tomatoes, black beans drained and rinsed, tomato paste, taco sauce, Tabasco sauce, chipotle seasoning, cumin, chili powder and bay leaf. Cook over medium heat until simmering. Reduce heat and continue to simmer. Seed then quarter the Anaheim and Mirasol peppers. Add the olive oil to a frying pan and cook peppers over medium heat until the meat is slightly tender and the skin is bubbling off the meat. Place peppers into a small brown bag and seal. Let cool for 10 minutes. Dice onion then cook in the remaining olive oil until slightly tender. Set aside Brown the roasted corn in the frying pan until slightly tender then set aside. Peel the pepper then dice into small cubes. Add the peppers, onion and corn into the soup and continue to simmer. Seed and dice the jalapeno, dice the garlic set aside together. Cube and dice the avocado, sqeeze ½ of the lime juice over and lightly toss. Dice the habanero and green onion then place all in the fridge to keep chilled. Add the jalapeno and garlic to the soup. Simmer for 30 minutes over low heat. Dish soup into bowls then sprinkle with cheese and crumbled corn chips. Garnish with avocado, habanero, green onion, cilantro stemmed and a drop of sour cream. Cooks for about 1.5 hours Pairs well with Pinot Grigio. Note Garnish is best chilled to offset the heat of soup