Name: Chipotle Chicken Tortilla Soup
Total time: 30 min
Cuisine: MexicanLatin America & Caribbean
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

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.

Instructions

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.

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.