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Chipotle Chicken Tortilla Soup (America's Test Kitchen)
Nb persons: 4
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From Cook's Country | February/March 2012 Share Email Print Shopping list WHY THIS RECIPE WORKS: Picante sauce, a cousin of salsa that contains pureed tomatoes, replaces the more standard tomato puree and onions in this soup. Using a precooked rotisserie chicken cut down on the cooking time tremendously, while a few minced chipotle chiles added a rich, smoky flavor. INGREDIENTS | |
4 (6-inch) | corn tortillas, halved and sliced crosswise into 1/2-inch strips |
1 tablespoon | vegetable oil |
1 | red bell pepper, stemmed, seeded, and chopped |
4 cups | low-sodium chicken broth |
1 (2 1/2-pound) | rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups) |
1 (8-ounce) jar | picante sauce |
1 tablespoon | minced canned chipotle chile in adobo sauce |
2 tablespoons | chopped fresh cilantro leaves |
1 tablespoon | lime juice |
Salt | |
pepper |
INSTRUCTIONS
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Place tortilla strips on rimmed baking sheet and bake until crisp, 6 to 8 minutes.
2. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Cook pepper until well browned, about 8 minutes. Add broth, chicken, picante sauce, and chipotle and bring to simmer. Cook until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro, lime juice, and tortillas. Season with salt and pepper to taste. Serve.
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