Tortilla Soup
Canned chipotle chiles in adobo sauce give this loaded tortilla soup a smoky edge.
Nutrition Information
- Calories: 224 kcal
- Carbohydrates: 30g
- Protein: 20g
- Potassium: 786mg
- Fiber: 4g
- Sugar: 1g
Ingredients:
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1/3 cup olive oil
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2 medium white onions, thinly sliced (about 4 1/2 cups)
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6 garlic cloves, thinly sliced (about 3 tablespoons)
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3/4 teaspoon kosher salt, plus more to taste
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3 tablespoons chopped canned chipotle chiles in adobo sauce plus 1/3 cup adobo sauce from can
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2 fresh bay leaves
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1 teaspoon cumin seeds, toasted and ground
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1 (14.1-ounce) can crushed tomatoes, undrained
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8 cups chicken stock
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4 cups pulled rotisserie chicken (from 1 large rotisserie chicken)
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1/2 cup chopped cilantro stems plus 1/2 cup chopped fresh cilantro leaves (from 1 small bunch), divided
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Sliced avocados, lime wedges, pickled onions, crumbled queso fresco, and tortilla chips, for serving
Instructions:
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Heat oil in a large pot over medium until shimmering. Add onions, garlic, and salt; cook, stirring occasionally, until onions start to brown around edges, 4 to 5 minutes.
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Stir in chipotle chiles and adobo sauce, bay leaves, and cumin; cook, stirring constantly, until chiles are fragrant and well combined, about 1 minute. Stir in tomatoes; cook, stirring occasionally, until liquid is slightly reduced, about 5 minutes.
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Add chicken stock to pot, and bring to a boil over high. Reduce heat to medium-low; simmer until onions are very soft and flavors are melded, about 15 minutes. Remove and discard bay leaves. Stir in chicken; simmer until heated through, 2 to 3 minutes. Stir in cilantro stems; add additional salt to taste, if needed.
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Serve with chopped cilantro leaves, sliced avocados, lime wedges, pickled onions, queso fresco, and tortilla chips.
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