Chipotle Chicken Tortilla Soup
By America's Test KitchenPublished on December 6, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
4 (6-inch) corn tortillas, halved and sliced crosswise into ½-inch strips1 tablespoon vegetable oil 1 red bell pepper, stemmed, seeded, and chopped4 cups low-sodium chicken broth 1 (2 ½-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
- 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.
Time
30 minutesYield
Serves 4Ingredients
4 (6-inch) corn tortillas, halved and sliced crosswise into ½-inch strips
1 tablespoon vegetable oil
1 red bell pepper, stemmed, seeded, and chopped
4 cups low-sodium chicken broth
1 (2 ½-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
Ingredients
4 (6-inch) corn tortillas, halved and sliced crosswise into ½-inch strips
1 tablespoon vegetable oil
1 red bell pepper, stemmed, seeded, and chopped
4 cups low-sodium chicken broth
1 (2 ½-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
Ingredients
4 (6-inch) corn tortillas, halved and sliced crosswise into ½-inch strips
1 tablespoon vegetable oil
1 red bell pepper, stemmed, seeded, and chopped
4 cups low-sodium chicken broth
1 (2 ½-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.
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