Chipotle Taco Soup

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Photo by Charles Masters
Chipotle Taco Soup 3.5 4 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 539 calories
    • Fat 28 g
    • Sat Fat 9 g
    • Cholesterol 150 mg
    • Sodium 1,054 mg
    • Protein 47 g
    • Carbohydrate 25 g
    • Sugar 7 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 216 mg

Heat oven to 400° F. On a rimmed baking sheet, toss the tortilla strips with 1 tablespoon of the oil and ¼ teaspoon salt. Spread in a single layer and bake, tossing once, until golden and crisp, 8 to 10 minutes.

Meanwhile, heat the remaining tablespoon of oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, until softened, 3 to 5 minutes. Add the chipotles and cumin and cook, stirring, until fragrant, about 1 minute more.

Add the chicken broth, tomatoes (breaking them up with a spoon), ½ teaspoon salt, and ¼ pepper to the pot. Bring to a boil, add the chicken thighs, reduce heat, and simmer until cooked through, 12 to 15 minutes. Remove the chicken from the pot and, using 2 forks, shred the meat. Return the chicken to the pot and stir in the lime juice.

Ingredients

  1. Check 4 6-inch corn tortillas, cut into 1/2-inch-wide strips
  2. Check 2 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 1 medium onion, chopped
  5. Check 4 cloves garlic, chopped
  6. Check 1 to 2 tablespoons chopped canned chipotle chilies in adobo sauce
  7. Check 1/2 teaspoon ground cumin
  8. Check 4 cups low-sodium chicken broth
  9. Check 1 28-ounce can whole peeled tomatoes in puree
  10. Check 6 boneless, skinless chicken thighs (1 3/4 pounds total)
  11. Check 1 tablespoon fresh lime juice
  12. Check 2 ounces Cheddar, grated (about 1/2 cup)
  13. Check cut-up avocado, cilantro sprigs, and lime wedges for serving

Directions

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the tortilla strips with 1 tablespoon of the oil and ¼ teaspoon salt. Spread in a single layer and bake, tossing once, until golden and crisp, 8 to 10 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, until softened, 3 to 5 minutes. Add the chipotles and cumin and cook, stirring, until fragrant, about 1 minute more.
  3. Add the chicken broth, tomatoes (breaking them up with a spoon), ½ teaspoon salt, and ¼ pepper to the pot. Bring to a boil, add the chicken thighs, reduce heat, and simmer until cooked through, 12 to 15 minutes. Remove the chicken from the pot and, using 2 forks, shred the meat. Return the chicken to the pot and stir in the lime juice.
  4. Serve the soup topped with the tortilla strips, Cheddar, avocado, cilantro, and lime wedges.