There is nothing more satisfying than a bowl of soup on a cold day. My go-to? Chicken tortilla - chunks of chicken & yellow bell pepper in a delicious tomato broth. Oh, my mouth is watering just typing! Vegetarian? I've never tried it, but I'm sure this soup would be just as wonderful without the chicken. (I'm talking to you, Jen!) For those of you who test it out in your own kitchen, I hope you love it as much as I do.
*Via Sunday Soup
1 small chipotle pepper (canned in adobo)
1 1/2 Tbsp olive oil, plus more for frying
1 C onion, chopped
1 Tbsp minced garlic
2 Tsp ground cumin
1 1/2 Tsp dried oregano
6 C chicken stock
1 pound chicken, cut into bite-sized pieces
1 yellow bell pepper, cut into strips (The bell pepper is my favorite part - I use two.)
2 Tbsp fresh lime juice
Salt, to taste
6 Corn tortillas
*Rinse the chipotle pepper and pat dry. Cut a lengthwise slit in pepper & scrape out seeds. Coarsely chop the pepper and set aside.
*Heat 1 1/2 Tbsp olive oil in a stock pot over medium heat. When hot, add onion and cook until softened - about 4-5 minutes.
*Add garlic and cook for 1 minute more. Add chopped chipotle, cumin, oregano, tomatoes, and stock.
*Bring mixture to a simmer and cook for 10 minutes.
*With an immersion blender, purée the soup in the pot. (If you don't have an immersion blender, transfer soup to a food processor or blender - whatever will make it smooth!)
*Bring puréed mixture to a simmer over medium heat and add chicken & bell pepper. Cook until chicken is cooked through and peppers are tender - about 5 minutes.
*Stir in lime juice and season with salt, as needed.
*For the garnish, cut the tortillas into strips. Coat a skillet generously with olive oil and place over medium-high heat.
*When oil is hot, add one-third of the strips and sauté until golden and crisp. Drain on paper towels.
*Ladle soup into a bowl and top with a handful of fried tortilla strips. (You can also add cilantro or sour cream - go nuts!)
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