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Givin back to forum... Smoke Chicken Chipotle Tortilla Soup

post #1 of 8
Thread Starter 
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)
post #2 of 8
points.gif for sharing the recipe. I love tortilla soup - although this seems closer to 'caldo Tlalpeño' which I also love. Next time I fire up the smoker I'm going to try to remember to put 2 or 3 chicken breasts in to have on hand and make this caldo. I'm going to save this post and I'll report on the results when I get around to making this. Maybe it'll become a 'sticky' if enough people try and like it.

Thanks again,

post #3 of 8
wish you had posted that yesterday! I made chicken soup with some leftover smoked chicken today. Granted it was good soup, but I would have loved to try that recipe today! even had an avacado on hand. Great post!
post #4 of 8
Hmmm, I've got some leftovers from some smoked leg quarters I did for dinner tonight. I bagged them up in sandwich sized bags for lunches, but no that I see this...I may have to reconsider.
post #5 of 8
Nice, I have a stock pot going right now with a bunch of leftover Q.
post #6 of 8
Here's my 10 minute Chicken Tortilla Soup recipe. It's a lazy man's recipe using leftover chicken and cans of stuff you might already have in the pantry.

2 cans of green enchillada sauce
1 can of black beans
1 can of whole kernal corn
diced onion
chilli powder
shredded chicken

Open cans and dump everything (juice included) into a pot until it's hot.

If you want it a bit thinner, you can add some water (I usually add 1 can of water). I also usually saute the onions for a couple minutes while opening the cans and shredding the chicken (makes me feel like I'm a real chef).

Toppings: A big YES

cheese, sour cream, jalepenos, hot sauce, tortilla chips, etc.
post #7 of 8
Thread Starter 
It is also good with bell peppers in it, red and green for color... I have charred them and diced up and put in at the same time as the tomato.

I do like to put more chicken in it for when you are done with it as a soup, great tacos.

Hope you enjoy,
aka Rocky
post #8 of 8
thanks Matt sounds great-eat mex 3 times a week and as we know chicken soups helps from getting the flu.I gonna make this soup.
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