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Chipotle Chicken Tortilla Soup with Sweet Potato
You can use either a roasted chicken to make this chipotle chicken tortilla soup recipe or a whole, raw three and a half pound chicken when making the broth. When the broth is cool, just shred the chicken meat, and throw away the rest of the carcass.
You might need to taste the soup because it might need additional garlic, cumin or other spices. This soup takes a bit more effort than some other Mexican soup recipes but it is well worth making because the flavor is amazing.
Using three kinds of chili peppers gives this chipotle chicken tortilla soup a depth of flavor as well as heat and making your own broth means that the finished soup will have a real gourmet flavor. You can make extra broth if you want and freeze half for another time.
Gourmet Chipotle Chicken Tortilla Soup Recipe
Ingredients -
For the Broth:
12 cups water
4 stalks celery with leaves
¼ cup cilantro
1 teaspoon black peppercorns
2 bay leaves
1 chipotle beer BBQ chicken carcass
2 carrots
½ onion
¼ cup fresh parsley
½ head garlic
For the Soup:
1 seeded, diced Serrano chili pepper
3 chipotle chili peppers in adobo sauce
2 seeded, diced jalapenos
½ diced onion
1 tablespoon grapeseed oil
⅓ cup wild rice
⅔ cup white rice
2 cups shredded, cooked chicken
1 flour tortilla, cut into thin strips
2 peeled, chopped sweet potatoes
1 can black beans, drained
Chopped cilantro, for garnish
Salt, to taste
Preparation:
First, make the broth.
Put a big stock pot with a lid over a moderate heat.
Smash the garlic but do not bother peeling it.
Add the onion, carrots, bay leaves, celery, parsley, cilantro, peppercorns, chicken carcass, and garlic.
Add enough of the water to cover the contents of the pot, and then bring it to a fast simmer.
Turn the heat down to a slow simmer, cover the stock pot, and cook the broth for 2 hours.
Strain it through a fine sieve into a big bowl and rinse out the stock pot.
Blend a cup of the broth in a blender with the chili peppers until smooth, and then return this mixture to the stock pot.
Heat it over a moderate heat.
Add the onion and grapeseed oil and cook the onion for 10 minutes or until it is beginning to brown.
Add the wild rice and white rice. Cook for 2 minutes, stirring all the time.
Add the strained broth, the sweet potatoes and shredded chicken.
Simmer the soup for about half an hour or until the rice and sweet potatoes are tender.
Add the black beans and simmer for another couple of minutes.
Turn the heat off and taste the soup. Add salt to taste.
Serve garnished with the flour tortilla strips and the cilantro.
(Serves 8)
Photo Description:
This chipotle chicken tortilla soup recipe is really flavorful and the time it takes to make is worth it, because the results are so good. This is a traditional Mexican soup recipe and it is filling enough for a warming lunch or even for dinner. This is like a cross between a soup and a stew because it is thick, rich, and chunky. If you are looking for the best Mexican soup recipes, this one is a definite contender. The flavors are so well balanced and this is an incredibly soup. Serve it with a dollop of sour cream if you like or perhaps a lime wedge on the side.
