Tortilla Soup – The FAST Way!

December 10, 2008 at 9:13 am (Good Eats & Drinks) (, , , )

While flipping through the December issue of Gourmet magazine I stumbled across Chipotle Chicken Tortilla Soup.  “Yum” I thought as started reading the Ingredients and Directions.  “Ouch” I said, when I realized that it would take 3 and 3/4 hours to make.  Who has that amount of time to spend on a Tuesday night dinner?

But, then I realized 2 and 3/4 hours of the time was due to cooking the chicken and making homemade stock.  So, I decided to cheat.  Solution:  store bought stock and rotisserie chicken.  Easy, peasy dinner in an hour!

Chipotle Chicken Tortilla Soup
2 Quarts Chicken Broth
1 Rotisserie Chicken
3 whole Allspice
1 whole Clove
1/2 t cumin seeds
1 t black peppercorns
1 medium white onion, chopped
2 garlic cloves
2 T chipotles in adobo, finely chopped
1 T adobo sauce from can
1 C brown rice
1 1/2 # sweet potatoes (about 2 ), peeled and cut into 1/2″ pieces
1 (15-19oz) can black beans
2 avocados, sliced
2 limes, cut into wedges
1/2 C finely chopped cilantro
Smashed tortilla chips
And if you are feeling a little frisky some grated cheese and sour cream!

1.  Heat chicken stock in large soup pot.  While heating toast spices over medium-low heat, until fragrant and a shade darker (about 2 minutes).
2.  Transfer spices to a blender along with onion, garlic, chipotles and adobo sauce, 2 1/2 t salt, and 1 C chicken stock.  Blend until mixture is smooth and spices are ground.
3.  Add puree to stock in the pot along with rice and sweet potatoes.  Bring to a simmer over medium heat.  Simmer, covered, until sweet potatoes and rice are tender (about 45 minutes).
4.  While soup simmers, discard skin and bones of rotisserie chicken and shred meat into bite size pieces.  Prepare garnishes.
5.  When rice and sweet potatoes are tender, add chicken and black beans to soup and simmer, uncovered for 5 minutes.
6.  Season soup with salt and pepper and serve with garnishes of lime wedges, cilantro, avocados, and tortilla chips!



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