My good friend, Katie shared the original recipe with me. I added a few things and this has turned into a much-loved family favorite dinner. My husband went from being a “Please NEVER feed me soup for dinner!” kinda guy to a “Hey, do you think you could make that chicken tortilla soup for dinner tonight?” kinda guy. The secret is in the chipotle pepper.
It’s SO good. It’s very filling. …and It’s perfect for warming your belly in January.
Chipotle Chicken Tortilla Soup
1 T Oil
1 lb Bone-In, Skin-on Chicken Breast and Thighs
8 cups water
1 onion, roughly chopped
3 garlic cloves
2 (14 oz) cans fire roasted tomatoes
1 bunch fresh cilantro
1-2 chipotle peppers
1-2 tsp adobo sauce (chipotle peppers usually are canned in adobo sauce)
1 cup frozen corn (optional)
1 can black beans (optional)
Shredded Cheddar Jack Cheese
There are two ways to make the broth. The alternative, time-saving method is listed below the recipe instructions.
In a large soup pot, brown the chicken on both sides in oil on medium-high heat. Once chicken is deep brown, pour water in the pot, covering the chicken completely. Increase heat to high and bring to a boil. Reduce heat back to medium-high and let the chicken boil for about 20 minutes (semi covered), or until the meat falls off of the bone easily. Transfer chicken to a plate. Remove skin and discard. Shred the remaining chicken meat and set aside.
In blender, combine the onion, garlic, cilantro, and ONE can of the tomatoes.
Also, ladle into the blender enough (semi-cooled) soup broth to help the ingredients blend. Pour blended mixture into soup pot containing chicken broth.
Add the remaining can of tomatoes, shredded chicken, chipotle pepper(s) and adobo sauce to the pot.
If you like, also add corn and beans. Let soup simmer on medium heat for about 20 minutes and serve with toppings.