chipotle chicken tortilla soup

tortilla soup 2351

There are a number of posts on this blog that follow a particular format. That format goes something like this:

I like ____. FH says he hates ____ and will not eat it. I tell FH that I’m making ___ and he should try it anyway. FH tries ___ and decides that he actually likes it and his whole life has been a lie.

This is one of those posts.

The item in question: tortilla soup.

FH was off to bad start on this one since his extremely weak original argument was that “chips have no place in soup” to which I replied that the chip gestapo was not going to close in on our home and force him to put chips inside of his soup. If he doesn’t like the ideas of chips in his soup, then leave them out!

Same argument goes for the cheese, cilantro, green onions, and lime. If you don’t want it in there, then don’t use it! I personally love the tortilla chip that the broth transforms into what is essentially a salty noodle, the bright flavors from the fresh cilantro and  bright lime, and the extra flavor from the cheddar cheese. If you don’t, though, by all means, leave them out!

chipotle chicken tortilla soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients

  • 2 Tbsp olive oil or other neutral vegetable oil
  • 1/2 large onion, finely diced
  • 1 small carrot, finely diced
  • 1 stalk celery, finely diced
  • 4 cloves garlic, minced
  • 1 chipotle chili in adobo, minced*
  • 1 tomato, chopped (or 8 oz diced tomatoes from a can)
  • 1/2 lime, juiced, other half sliced into wedges
  • 1 quart low-sodium chicken stock or broth
  • 1 rotisserie chicken breast, shredded
  • salt and pepper, to taste
  • For garnish:
  • Tortilla chips
  • Green onions, sliced
  • Cilantro
  • Lime wedges
  • Cheddar or monterey jack cheese, shredded

Instructions

  1. In a large stock pot or dutch oven, heat oil until shimmering and saute onion, carrot, and celery until softened. Salt and pepper as desired.
  2. Add garlic, tomato, and chipotle and saute another 30 seconds until fragrant.
  3. Stir in chicken stock and reduce heat to low. Simmer for 20 minutes, then add chicken and lime juice and simmer about 5 minutes more until chicken is warmed through. Taste and adjust salt and pepper if needed.
  4. Serve in bowls and top with desired garnishes

Notes

*You may use more or less chipotle depending on your personal preference. it adds a smoky depth of flavor and a bit of spice to the soup.

*You could easily make this soup vegetarian by leaving out the chicken (or replacing it with tofu) and using vegetable stock instead of chicken stock.

https://wee-eats.com/2014/03/01/chipotle-chicken-tortilla-soup/

8 thoughts on “chipotle chicken tortilla soup

    • We got about 12 hours of rain and cool temperatures here in Phoenix – I had to seize the little window of opportunity we had to eat some warm comfort food lol! This weekend we’ll be back up in the 80s…

  1. I will discuss this soup with 2.0. He will say he doesn’t like tortilla soup. I will make tortilla soup. He will say: I didn’t think I liked tortilla soup. I will say: I think you do like tortilla soup. And he will say: but… And I will say: WHY WOULD I LIE TO YOU?

    This vicious cycle should be stopped, but alas…

  2. WTH is up with everyone’s others thinking they don’t like tortilla soup?!?! you guys: mr. table LOVES tortilla soup and he doesn’t like ANYTHING. how can this be?!?! Dudes: so dramatic. and for no reason. because this looks amazing, and how anyone could be all “i don’t think i like it” is something which is beyond my comprehension.

    • I almost got to make it again last night bc poor Aaron is sick and wanted soup for dinner – but he wanted “the noodles like at the store” which meant I had to make regular chicken noodle soup (w/ Mrs Grass style noodles) – stupid childhood nostalgia standing in the way of me me and my delicious tortilla soup!

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