Just to say thanks as I approach a year here and show appreciation for all the help this forum has been to me...
Senor Mateo’s Smoked Chicken Chipotle Tortilla Soup Recipe
This is only a guide… So many things can be added or left out… but if you like a good starting point… here is my recipe, I like it more with some kick… so I do add more where needed or noted ;o))>.
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup high smoke-point oil (olive or peanut works great for me)
1 onion chopped
2 cloves garlic, finely chopped (or more…. Hey… it’s good for you!!!)
3 or more canned Chipotle chili’s in sauce
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained preferably fire roasted…. Or chopped and put under broiler for 10 minutes or til some charring occurs (you can also use fresh tomato’s I like mine fire roasted until charred)
1/2 teaspoon salt
1 1/2 cups shredded smoked chicken or more(two fair size chicken breasts works good for me.)
1 ripe medium avocado
1/8 cup of good melting cheese per bowl (jack, cheddar, Mexican mix, or smoked then shredded, Low Fat if you are so inclined. ;) )
Chopped fresh cilantro
1 lime, cut into wedges
1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve. (you can ifn ya are so inclined in using torilla chips)
2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2-3 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3 To serve, peel and pit the avocado. Cut into 1-inch slices or into thumbnail size chunks. Divide half of tortilla strips among 4 individual serving bowls… put cheese over tortilla chips, then add some cilantro; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges after squeezing in some lime juice.
Serves 4 or more… depending on the size of the bowl (don’t be afraid of doubling recipe or adding more broth if you are finding you need more).
Hint: if you have more chicken than liquid leftover… makes great Taco’s, Enchiladas, or Wraps.
Hope you enjoy!
Senor Mateo
(Matt aka Rocky)
Senor Mateo’s Smoked Chicken Chipotle Tortilla Soup Recipe
This is only a guide… So many things can be added or left out… but if you like a good starting point… here is my recipe, I like it more with some kick… so I do add more where needed or noted ;o))>.
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup high smoke-point oil (olive or peanut works great for me)
1 onion chopped
2 cloves garlic, finely chopped (or more…. Hey… it’s good for you!!!)
3 or more canned Chipotle chili’s in sauce
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained preferably fire roasted…. Or chopped and put under broiler for 10 minutes or til some charring occurs (you can also use fresh tomato’s I like mine fire roasted until charred)
1/2 teaspoon salt
1 1/2 cups shredded smoked chicken or more(two fair size chicken breasts works good for me.)
1 ripe medium avocado
1/8 cup of good melting cheese per bowl (jack, cheddar, Mexican mix, or smoked then shredded, Low Fat if you are so inclined. ;) )
Chopped fresh cilantro
1 lime, cut into wedges
1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve. (you can ifn ya are so inclined in using torilla chips)
2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2-3 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3 To serve, peel and pit the avocado. Cut into 1-inch slices or into thumbnail size chunks. Divide half of tortilla strips among 4 individual serving bowls… put cheese over tortilla chips, then add some cilantro; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges after squeezing in some lime juice.
Serves 4 or more… depending on the size of the bowl (don’t be afraid of doubling recipe or adding more broth if you are finding you need more).
Hint: if you have more chicken than liquid leftover… makes great Taco’s, Enchiladas, or Wraps.
Hope you enjoy!
Senor Mateo
(Matt aka Rocky)
