Saturday, February 16, 2013

Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

This is going down as one of my favorite soups of all time. I love the smokey flavors from the chipotles in adobo, the tomato-based soup, and it's easy to throw together on a weeknight. It is rather spicy, so I would recommend halving the amount of chipotles if you like it more mild (but for me- the original recipe amount is perfect). 

To make it Paleo-friendly, I omit the tortilla chips and cheese, and it still tastes great!

  • 3 cups chicken stock
  • 2 pounds chicken tenders
  • 1 bay leaf, fresh if available
  • 1 Tbsp extra-virgin olive oil, 1 turn of the pan
  • 4 slices thick, smoky center cut bacon, chopped
  • 1 onion, finely chopped
  • 4 cloves garlic, chopped
  • 2 chipotles in adobo, chopped, plus 2 Tbsp sauce
  • 1 (28-ounce) can diced fire roasted tomatoes
  • Salt
  • 4 cups lightly crushed corn tortilla chips
  • 2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
  • 1 lime, cut into wedges
  • 1/2 red onion, chopped
  • Freshly chopped cilantro leaves, for garnish
  1. Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
  2. While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2-3 Tbsp in the pan. 
  3. While the bacon cooks, puree the fire-roasted tomatoes and chipotle peppers with sauce.
  4. Add onions and garlic to the skillet and cook 5-10 minutes until soft; then stir in chipotles and tomatoes.
  5. Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
  6. Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. 
  7. Serve with lime, raw onions and cilantro at table to finish the soup. 

Source: Rachael Ray


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