Chipotle Chicken Tortilla Soup
I have been in quite the soup mood lately. I’m blaming it on the rainy, cold and windy weather.
All I want is to be bundled up on the couch with a blanket and a giant bowl of soup — with this chipotle chicken tortilla soup to be exact. It’s delicious, warms you to the core and fills you up!
Mmmmm comfort in a bowl 🙂
This soup can be made on the stove top or on in the Crockpot for an easy meal that will be ready when you get home after a long day. I opted for the quicker stovetop version made with a store-bought rotisserie chicken for an easy weeknight meal that made for scrumptious leftovers for lunch too!
I even made my own tortilla strips for an extra special touch! If you want a quicker route, you can easily substitute tortilla chips.
Chipotle Chicken Tortilla Soup (adapted from Food.com)
Chipotle Chicken Tortilla Soup
Ingredients
- 1/2 Tbsp olive oil, ghee, butter, or canola oil
- 3 garlic cloves, minced
- 1 jalapeno pepper, minced
- 4 tomatoes, diced
- 2 tbsp minced cilantro
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp freshly ground black pepper
- 1/2 tsp chipotle chili powder
- 1/2 tsp sea salt
- 6 cups homemade chicken stock or low sodium chicken broth (one 48 oz carton)
- 8 oz gluten free red chile enchilada sauce (I used All-Natural Frontera Red Chile*)
- 1 (15 oz) can no-salt added diced tomatoes
- 4 cups cooked and shredded chicken
- 1 can diced fire-roasted green chiles (or regular)
- 1 15-oz can no salt added black beans, rinsed and drained
- 1 cup yellow corn kernels, frozen (or no salted added canned, rinsed and drained)
For Topping/Garnish
- Shredded monterrey jack and cheddar cheese (omit for dairy free)
- 1 avocado, diced
- Cilantro, chopped
- Lime wedges (this brightens the flavors! I wouldn't leave this out)
- 6 corn tortillas, cut into 1/4 inch strips OR gluten free tortilla chips, crushed
- Coconut oil or olive oil for sauteeing and sea salt (omit if buying chips)
Instructions
- In a large soup pot, add oil/butter over medium heat. Add garlic, jalapeno, and onion and saute for 2 minutes stirring frequently.
- Add spices and saute for 30 seconds until fragrant and pepper and onion are fully coated.
- Add remaining ingredients (stock/broth through corn) and bring to a boil. Cook for 2 minutes then reduce heat and simmer for at least 30 minutes to allow flavors to meld (60 minutes is recommended).
- Meanwhile, (if you are making homemade tortilla strips) heat 1/2 tsp of oil in a medium skillet over medium heat. Add a handful of strips at a time and cook stirring frequently until crisp like a chip, about 3-4 minutes. Sprinkle with salt remove from pan. Repeat with remaining strips.
- Serve soup in bowls and garnish with avocado, cheese (if desired), a squeeze of lime, tortilla strips and a sprinkle of cilantro. Enjoy!
- Serves 6
- *If you don't have enchilada sauce, you can always substitute tomato sauce but the flavor will be altered
Notes
