Chipotle Chicken Tortilla Soup

From Cook's Country | February/March 2012
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Why this recipe works:

Picante sauce, a cousin of salsa that contains pureed tomatoes, replaces the more standard tomato puree and onions in this soup. Using a precooked rotisserie chicken cut down on the cooking time tremendously, while a few minced chipotle chiles added a rich, smoky flavor.

Picante sauce, a cousin of salsa that contains pureed tomatoes, replaces the more standard tomato puree and onions in this soup. Using a precooked rotisserie chicken cut down on the cooking time tremendously, while a few minced chipotle chiles added a rich, smoky flavor.

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Serves 4

Ingredients

  • 4 (6-inch) corn tortillas, halved and sliced crosswise into 1/2-inch strips
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, stemmed, seeded, and chopped
  • 4 cups low-sodium chicken broth
  • 1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
  • 1 (8-ounce) jar picante sauce
  • 1 tablespoon minced canned chipotle chile in adobo sauce
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon lime juice
  • Salt and pepper

Instructions

  1. 1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Place tortilla strips on rimmed baking sheet and bake until crisp, 6 to 8 minutes.

    2. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Cook pepper until well browned, about 8 minutes. Add broth, chicken, picante sauce, and chipotle and bring to simmer. Cook until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro, lime juice, and tortillas. Season with salt and pepper to taste. Serve.

Detail sfs chipotle 20chicken 20tortilla 20soup 13
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