June in South East Texas is hot. Hot and muggy. Perfect soup weather! Ok. Perfect if you mowed the lawn in the middle of the day, got all sweaty, then cranked the A.C. once indoors until you got a chill. That’s exactly what I did today before choosing to make Smokey Tortilla Soup for dinner. It started as a Rachel Ray recipe a week ago. I made it as is the first time, as I do with all new recipes. Pretty good, really not bad at all. I ate all of the leftovers in the following days. This time around I did it the Hersey way and it turned out incredible! I don’t exactly have a family full of soup lovers but this Smokey Chicken Tortilla Soup had us going back for seconds. Smokey, rich, light, and a bit spicy. Uh. May. Zing. Not much left over. Frown.
This incredibly easy recipe starts with one onion and one green bell pepper. Finely chop both and throw them into a pot over medium high heat. Add a couple tablespoons of olive oil.
After cooking about 5 minutes the onion and pepper should be soft and starting to brown. Add 4 cloves of minced garlic,
3 chopped Chipotle Peppers,
1 teaspoon cumin,
and one teaspoon chili powder. Stir cooking another 3 minutes or until the fragrances fill your nostrils!
Throw in a 28 oz. can of Fire Roasted crushed tomatoes.
Add 2 bay leaves.
Stir in 4 cups of chicken stock. This is my bone stock from my freezer. Straight outta the freezer.
Last but not least throw in 4 cups of cooked chicken. I like mine cubed, I suppose you could use shredded if you prefer.
Bring to simmer and allow to cook for 30 minutes.
Finish it off with the juice of 1 lime.
Serve with fresh cilantro, a lime wedge, and tortilla chips. How pretty!
Ok let’s get real. Crush the chips into your bowl, add a blob of sour cream, and a healthy serving of grated cheese. Stir it all up until no longer pretty. Exactly what I did after getting my “pretty picture”. Uh. May. Zing.
- 2 Tbsp. olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 3 Chipotle peppers in Adobo, minced
- 1 tsp. cumin
- 1 tsp. chili powder
- 2 bay leaves
- 28. oz crushed fire roasted tomatoes
- 4 c. chicken stock
- 4 c. cooked chicken, cubed
- juice of 1 lime
- 1½ tsp. salt
- cilantro, cheddar cheese, sour cream, tortilla chips for serving
- Heat olive oil in a soup pot over medium high heat.
- Add onion and bell pepper cooking 5 minutes.
- Add garlic, chipotle peppers, cumin, chili powder, and bay leaves.
- Cook an additional 3 minutes.
- Add tomatoes, chicken stock, and cooked chicken.
- Bring to a simmer, lower heat and cook 30 minutes over medium low.
- Stir in salt and lime juice before serving.
- Serve with crumbled chips, fresh cilantro, sour cream, and cheese.