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Spicy Chipotle Chicken Tortilla Soup
Created by: Howcan Team
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 chipotle pepper in adobo sauce, minced
- 6 cups chicken broth
- 2 cups shredded cooked chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup frozen corn
- 1 can (15 oz) black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Tortilla strips, avocado, and sour cream for serving
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute.
- Add the diced tomatoes, diced green chilies, minced chipotle pepper, chicken broth, shredded chicken, ground cumin, chili powder, dried oregano, salt, and pepper to the pot.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the frozen corn and black beans, and let the soup simmer for another 10 minutes.
- Add the chopped cilantro and lime juice to the pot, and stir to combine.
- Taste the soup and adjust the seasoning if needed.
- To serve, ladle the soup into bowls and top with tortilla strips, avocado, and a dollop of sour cream.
- Enjoy the spicy chipotle chicken tortilla soup!
Chicken Tortilla Soup has a rich history dating back to ancient Aztec cuisine, with its modern incarnation being a Tex-Mex favorite. The addition of chipotle peppers brings a smoky, spicy kick to this beloved dish. Renowned chefs like Rick Bayless have popularized this spicy twist, infusing the soup with the bold flavors of chipotle. Restaurants across the American Southwest, particularly in Texas and New Mexico, have perfected this fiery version of the soup. The key to an exceptional Chicken Tortilla Soup lies in the balance of flavors, with the smokiness of chipotle complementing the savory chicken and hearty vegetables. For an alternative method, some chefs recommend charring the vegetables and chipotle peppers for a deeper, more complex flavor profile. Today, the best versions of this dish can be found in authentic Tex-Mex eateries, where the soup is often served with crispy tortilla strips, creamy avocado, and a dollop of tangy sour cream. Whether enjoyed in a bustling restaurant or homemade in your kitchen, the spicy chipotle twist adds an irresistible dimension to this classic soup.
60 min
6
350 calories
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