This quick and easy chicken tortilla soup makes a comforting weeknight meal. It has big flavor and gets its mellow heat from a chipotle chile.
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Last night, as a monster blizzard blew through town, I thought about making this soup. (Instead we had a frozen pizza but that’s neither here nor there). The truth is, for me, this easy 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 easy 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!
Chicken Tortilla Soup
This quick and easy version of chicken tortilla soup has big, bold flavor and gets its mellow heat from a chipotle chile.
- 15 oz can of navy beans, drained and rinsed
- 28 oz can whole tomatoes
- 2 cups low sodium chicken broth
- 1/2 to 1 whole chipotle chile, canned in adobo sauce, minced
- 1/2 teaspoon cumin
- 2 cups chopped, cooked chicken breast
- salt, to taste
- sour cream for topping
- cilantro for topping
- grated cheese for topping (monterey jack or cheddar)
- Combine the beans, tomatoes, chicken broth, chipotle chile, and cumin together in a large pot or dutch oven, and bring to a boil. Simmer for 10 minutes.
- Using a potato masher, partially mash the tomatoes and beans until the tomatoes are in bite-size pieces. Add chicken and heat for another couple of minutes. Add salt, to taste.
- I like to assemble this soup in the following way: break a few tortilla chips in the bottom of a soup bowl and add some grated cheese. Ladle the soup on top and top with sour cream, cilantro, and additional cheese if desired.
Adapted from Cooking Light: The Essential Dinner Tonight Cookbook