CHIPOTLE CHICKEN TORTILLA SOUP

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Chipotle Chicken Tortilla Soup image

Provided by Maggie Ruggiero

Categories     Soup/Stew     Chicken     Dinner     Sweet Potato/Yam     Fall     Winter     Potluck     Gourmet

Yield Makes 10 to 12 servings

Number Of Ingredients 25

For stock:
3 carrots, coarsely chopped
3 celery ribs, coarsely chopped
2 onions, coarsely chopped
1 whole chicken (about 3 1/2 pounds)
1 head garlic, halved crosswise
3 1/2 quart cold water
25 cilantro stems
2 Turkish bay leaves or 1 California
For finishing soup:
3 whole allspice
1 whole clove
1/2 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1 medium white onion, chopped
2 garlic cloves
1 1/2 to 2 tablespoons chipotles in adobo, finely chopped, plus 1 tablespoon adobo sauce
1 cup medium-or short-grain brown rice
1 1/2 pounds sweet potatoes (about 2), peeled and cut into 1/2-inch pieces
20 (7-to 8-inch) corn tortillas
6 tablespoons vegetable oil
1 (15- to 19-ounces) can black beans, rinsed
2 (7-to 8-ounces) firm-ripe avocados
2 limes, cut into wedges
1/2 cup finely chopped cilantro

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.

Binamrakhadgi Binamrakhadgi
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I give this soup a 10/10.


Dozie Ijeomah
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This soup is a must-try!


Godfred Agyekum
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I will definitely be making this soup again.


Umer Ayaz
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This soup is perfect for a cold night.


Sonu Biswakarma
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I love that I can use rotisserie chicken.


Deborah Gutman
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This soup is so easy to make.


Duvain Henry
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This soup is delicious! I love the combination of flavors and the smokiness from the chipotle peppers.


Rayden Seagrim
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This soup is so easy to make and it's packed with flavor. I love that I can use rotisserie chicken, which saves me a lot of time. I also like that I can adjust the amount of spice by adding more or less chipotle peppers.


Nadeem Ahmed
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I'm not a big fan of spicy food, but this soup was just the right amount of heat for me. The chicken was tender and flavorful, and the broth was rich and creamy. I served it with some sour cream and tortilla chips, and it was the perfect meal for a c


Gotam kumar
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This soup is delicious! I love the combination of flavors and the smokiness from the chipotle peppers. I served it with some sour cream and tortilla chips, and it was the perfect meal for a cold night.


Angela Hennessey
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I made this soup for my family last night and it was a huge hit! Everyone loved it. The soup is so creamy and flavorful, and the chicken is tender and juicy. I will definitely be making this soup again.


Rr Ff
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This soup is amazing! It's so creamy and flavorful, and the chicken is perfectly cooked. I love the smokiness from the chipotle peppers. I will definitely be making this soup again and again.


SaFa SaFa
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This soup is so easy to make and it's packed with flavor. I love that I can use rotisserie chicken, which saves me a lot of time. I also like that I can adjust the amount of spice by adding more or less chipotle peppers. It's a great recipe for a qui


Dagim Asmare
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I'm not a huge fan of spicy food, but this soup had just the right amount of heat for me. The chicken was tender and flavorful, and the broth was rich and creamy. I served it with some sour cream and tortilla chips, and it was the perfect meal for a


ATIF RAFEEQ
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This Chipotle Chicken Tortilla Soup is a flavor explosion! The combination of spices and the smokiness from the chipotle peppers is just perfect. I added some extra veggies like bell peppers and corn, and it turned out even more delicious. My family