Chipotle Chicken Soup. It’s one of our favorite easy weeknight fixes. It comes together in about 30 minutes and brings a wonderful combination of textures and flavors with it.
But before we get to the soup I want you to take a look at those little tubes of crispy sour cream filled tortilla rounds resting on the rim of the soup plate. Well, one. The other decided to slide down into the soup for a swim before I could get a photo…there’s always one in every crowd.
This recipe comes from a Better Homes and Gardens Easy Soups and Stews cookbook that I’ve had for umpteen years.
I’ve made this Chipotle Chicken Soup a million times and never paid much attention to the little side addition of these tortilla tubes. If you look closely you can see one sitting unassumably in the bottom right corner of their photo. And before we go any further, no, I would never write in the autographed copy of my Rick Bayless cookbook. Let’s take a look at these little rollups.
Just take flour tortillas and cut them in 4ths. I used a sun-dried tomato flavored tortillas. Place them on a paper towel and microwave for 15 – 20 seconds to soften.
Brush each side with olive oil.
Roll them up and secure with a toothpick to hold them open. Bake at 350 degrees for about eight minutes.
Cool slightly and fill with sour cream. I filled these with sour cream to which I had added some drained Rotel tomatoes and chopped cilantro. Warm, chewy and a wonderfully unique compliment to the Mexican-style soup.
OK…are you thinkin’ the same thing I’m thinkin’? The filling possibilities seem endless. These little baked tubes would be a welcoming vessel for so many cheese appetizer ideas.
Chipotle Chicken Soup
- 3 14-ounce cans chicken broth (I used Better Than Boullion)
- 1 canned chipotle pepper in adobo sauce cut into slivers (I removed seeds and veins)
- 1 heaping teaspoon of the adobo sauce
- 1 spinach, tomato or plain flour tortilla, quartered
- 2 t. olive oil
- 4 boneless, skinless chicken breast halves (about 12 ounces total)
- 1/2 t. ground cumin
- 2 t. olive oil
- 1 small avocado, halved, peeled and sliced
- 1 14-ounce can white or yellow hominy drained
- Sour cream
- Cilantro for sprinkling
In a saucepan, combine chicken broth and chipotle pepper and sauce. Bring to boil, reduce heat and simmer uncovered for ten minutes.
Meanwhile, prepare the tortilla tubes as shown above.
Rub both sides of chicken breasts with cumin. In a large skillet cook chicken in 2 t. hot olive oil over medium high for 10 – 12 minutes, or until chicken breast is no longer pink.
To serve, place one cooked chicken breast half in each of four warmed soup bowls. Add avocado and hominy to each bowl. Pour simmering broth into each bowl. Sprinkle with cilantro.
Note: I’ve served the chicken breast whole, but prefer to cube or shred the chicken. Either way, this soup is delicious.
Chipotle Chicken Soup…It’s What’s For Dinner.