Chipotle Chicken Tortilla Soup
We’ve been obsessed with this soup for a while now, tweaking it every time until it’s turned into my own version of tortilla soup — mildly spicy, cozy, simple yet special feeling, and freezer friendly. I almost always make a double batch.
It’s also perfect for pleasing both meat-eaters and vegetarians (like myself and Ravi). I make a vegan version most often, then add the shredded chicken to my portion only when serving or reheating.
And while store-bought chips are perfectly acceptable (I like Late July or Siete brands), this soup is over the top when you make the tortilla strips yourself. Be sure to check the tips section for my easy how-to.
Chipotle Chicken Tortilla Soup
Makes 4 servings
Ingredients:
1 tbsp. extra virgin olive oil
1 medium yellow onion, chopped
2-3 cloves garlic
1 Tbs. ancho chili powder
1 tsp. cumin powder
1/4-1/2 tsp. chipotle chili powder
28 oz. crushed fire-roasted tomatoes
4 cups vegetable or chicken broth
4 Tbsp. cornmeal
1 1/2 cups of shredded chicken
1 can pinto beans, drained and rinsed
fine sea salt, to tasteTo garnish (pick and choose!)
cilantro, chopped
avocado, chopped
pumpkin seeds
coconut yogurt
tortilla chips/strips - see note
Directions:
Heat olive oil in a large pot or dutch oven over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add the spices and cook another 30-seconds or so until fragrant. Add the tomatoes, broth, and a good pinch of sea salt. Bring to a gentle boil then reduce to simmer and cook for 30-minutes, uncovered.
Using an immersion blender, or in batches in a standard blender, puree the soup until completely smooth. Whisk in the cornmeal to prevent clumping and simmer another 10-minutes so the soup thickens. Stir in shredded chicken and beans- thinning with a bit of water or broth until desired consistency is reached. Taste for salt and adjust as needed.
Serve in deep bowls and garnish generously with desired toppings.
TIPS:
Homemade Tortilla Strips: Preheat the oven to 350 degrees. Cut organic corn tortillas into think strips. (I like Food For Life Brand). Toss with avocado or olive oil and season with fine sea salt. Bake on a parchment-lined sheet pan for 8-12 minutes until golden, but not too brown. Strips will continue to crisp once they cool, so err on the side of caution to avoid burning them.
Make-Ahead: This soup can be made up to two days ahead. Simply reheat on the stove and add garnishes as desired.
Use It Twice: I almost always make a double batch of this soup and freeze the leftovers.
Recipe adapted from Sprouted Kitchen
