Yes, lately I have been on a Chipotle kick. I love that smoky flavor that complements many different foods. This is a recipe I featured in the Local Joe last week. It’s super easy and can be adjusted to fit your own spice level. Chipotle chiles are packed full of flavor, so you only need a little bit to create lots of flavor. If you are a spice wimp, you may want to decrease to only one pepper and scrape the seeds out before chopping. Have it as plain soup without chips and avocado or turn it into awesome tortilla soup with tortilla chips, avocado and cheese, if desired. Works great for a crowd too. Just make a big batch of soup and let guests add their own chips and desired fixings. To make this recipe even easier, use meat from a precooked rotisserie chicken. I hope you enjoy it.
- 1 tbsp vegetable oil
- 1 red bell pepper, chopped, green may also be used if you can’t find red
- 4 cups chicken broth
- 2 to 3 cups cooked chicken, shredded or chopped small
- 1 small jar picante sauce, 8 oz size
- 2 chipotle chile peppers in adobo sauce, chopped
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
- Tortilla chips and sliced avocado for serving, if desired
Heat oil in dutch oven or large pot over medium high heat. Cook pepper in oil until browned and softened. Reduce heat and add broth, chicken, picante sauce and chipotle pepper. Bring up to a simmer and cook until chicken is thoroughly heated and flavors have blended. Remove from heat and add cilantro and lime juice.
Ladle soup into bowls over tortilla chips and top with avocado slices for serving. May also be topped with a little cheese as well. Try cheddar or monterey jack cheese for a great flavor combination.
Note: If you have food allergies to corn, you can use baked flour tortillas strips or brown rice tortillas strips. You can also leave the tortillas out altogether. It’s still very tasty as is.
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