smokey simplicity with Chipotle chicken tortilla soup
Chipotle peppers in adobo sauce are a simple way to add rich smokiness to a variety of dishes. Here it lends depth to the simple broth while letting the flavor of the sweet red pepper shine through. Make sure and read the label carefully if you are avoiding wheat and gluten, as some of the brands contain wheat flour. This soup freezes well, minus the chips and avocado, of course.
Serves: 4 to 6
Prep Time: 10 minutes
Total Time: 25 minutes
1 Tablespoon avocado oil or vegetable oil
1 red bell pepper, stem removed, seeded, chopped fine
4 cups reduced-sodium chicken broth
3 cups shredded cooked chicken
1 (8 ounce) jar mild picante sauce
1 Tablespoon minced chipotle pepper in adobo sauce, gluten free
kosher salt and fresh ground black pepper, to taste
2 Tablespoons chopped fresh cilantro
1 Tablespoon fresh lime juice
3 cups tortilla chips, gluten free
1 ripe avocado, peeled, pit removed, cut into large dice
1. Cook Pepper: In a large Dutch oven over medium-high heat, add oil and heat until shimmering but not smoking, about 1 minute. Add pepper and cook until softened, about 6 to 8 minutes, stirring often.
2. Heat Soup: Add broth, picante sauce, and chipotle to pot and stir to combine. Bring to a simmer and cook just until chicken is heated through, about 2 minutes.
3. Season Soup: Off heat, stir in lime juice and cilantro. Season with salt and pepper, to taste.
4. Serve & Enjoy: To serve, divide chips evenly among serving bowls. Top chips with soup and finish with diced avocado. Enjoy!
