Last night, as a monster blizzard blew through town, I thought about this soup. (Instead we had a frozen pizza but that’s neither here nor there). The truth is, for me, this chicken tortilla soup is the ultimate cold-weather comfort food. The heat from the chipotle chile warms you right up from the inside, and you can whip it up in under half an hour, so you can get back under your blanket on the couch ASAP.
This chicken tortilla soup, which I’ve been making for years, has big flavor despite its speediness. Ladled on top of a few broken tortilla chips topped with grated cheese, it also has great texture. That’s how I love to eat it (not forgetting the dollop of sour cream and sprinkle of cilantro).
You can use the oft-suggested shortcut of picking up a rotisserie chicken for the meat, but I usually just pan fry a couple of chicken breasts, which I figure doesn’t take much longer than picking a chicken apart.
The heat level is easily adjusted with the quantity of chipotle chile. I confess to keeping it to half a chile most of the time, even though the original recipe calls for a whole one. I suspect Phil hot-sauces his bowl pretty liberally when I’m not looking.
Enjoy! I hope you got a snow day today, and are spending it with your loved-ones, like me!