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Weekend Recipe: Chipotle Chicken Tortilla Soup

By Katherine Spiers
November 8, 2013
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This is a really, really easy recipe, especially given that it came from the perfectionists at America's Test Kitchen. You just throw a bunch of stuff in a pot. It's a great way to use leftover poultry -- so I'm bookmarking it for the day after Thanksgiving.

Photo courtesy Cook's Country

Chipotle Chicken Tortilla Soup
Serves 4
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 and pepper

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.

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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