Givin back to forum... Smoke Chicken Chipotle Tortilla Soup

Discussion in 'Poultry' started by creative rock, May 4, 2009.

  1. Just to say thanks as I approach a year here and show appreciation for all the help this forum has been to me...

    Senor Mateo’s Smoked Chicken Chipotle Tortilla Soup Recipe

    This is only a guide… So many things can be added or left out… but if you like a good starting point… here is my recipe, I like it more with some kick… so I do add more where needed or noted ;o))>.

    6 (6-inch) corn tortillas, preferably a little old and dried out
    1/4 cup high smoke-point oil (olive or peanut works great for me)
    1 onion chopped
    2 cloves garlic, finely chopped (or more…. Hey… it’s good for you!!!)
    3 or more canned Chipotle chili’s in sauce
    4 cups chicken broth or homemade chicken stock
    1 can (14.5 oz) diced tomatoes, undrained preferably fire roasted…. Or chopped and put under broiler for 10 minutes or til some charring occurs (you can also use fresh tomato’s I like mine fire roasted until charred)
    1/2 teaspoon salt
    1 1/2 cups shredded smoked chicken or more(two fair size chicken breasts works good for me.)
    1 ripe medium avocado
    1/8 cup of good melting cheese per bowl (jack, cheddar, Mexican mix, or smoked then shredded, Low Fat if you are so inclined. ;) )
    Chopped fresh cilantro
    1 lime, cut into wedges

    1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve. (you can ifn ya are so inclined in using torilla chips)

    2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2-3 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

    3 To serve, peel and pit the avocado. Cut into 1-inch slices or into thumbnail size chunks. Divide half of tortilla strips among 4 individual serving bowls… put cheese over tortilla chips, then add some cilantro; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges after squeezing in some lime juice.

    Serves 4 or more… depending on the size of the bowl (don’t be afraid of doubling recipe or adding more broth if you are finding you need more).

    Hint: if you have more chicken than liquid leftover… makes great Taco’s, Enchiladas, or Wraps.

    Hope you enjoy!
    Senor Mateo
    (Matt aka Rocky)
  2. m1tanker78

    m1tanker78 Meat Mopper

    [​IMG] for sharing the recipe. I love tortilla soup - although this seems closer to 'caldo Tlalpeño' which I also love. Next time I fire up the smoker I'm going to try to remember to put 2 or 3 chicken breasts in to have on hand and make this caldo. I'm going to save this post and I'll report on the results when I get around to making this. Maybe it'll become a 'sticky' if enough people try and like it.

    Thanks again,

  3. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    wish you had posted that yesterday! I made chicken soup with some leftover smoked chicken today. Granted it was good soup, but I would have loved to try that recipe today! even had an avacado on hand. Great post!
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    Hmmm, I've got some leftovers from some smoked leg quarters I did for dinner tonight. I bagged them up in sandwich sized bags for lunches, but no that I see this...I may have to reconsider.
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice, I have a stock pot going right now with a bunch of leftover Q.
  6. tn_bbq

    tn_bbq Smoking Fanatic

    Here's my 10 minute Chicken Tortilla Soup recipe. It's a lazy man's recipe using leftover chicken and cans of stuff you might already have in the pantry.

    2 cans of green enchillada sauce
    1 can of black beans
    1 can of whole kernal corn
    diced onion
    chilli powder
    shredded chicken

    Open cans and dump everything (juice included) into a pot until it's hot.

    If you want it a bit thinner, you can add some water (I usually add 1 can of water). I also usually saute the onions for a couple minutes while opening the cans and shredding the chicken (makes me feel like I'm a real chef).

    Toppings: A big YES

    cheese, sour cream, jalepenos, hot sauce, tortilla chips, etc.
  7. It is also good with bell peppers in it, red and green for color... I have charred them and diced up and put in at the same time as the tomato.

    I do like to put more chicken in it for when you are done with it as a soup, great tacos.

    Hope you enjoy,
    aka Rocky
  8. desertlites

    desertlites Master of the Pit OTBS Member

    thanks Matt sounds great-eat mex 3 times a week and as we know chicken soups helps from getting the flu.I gonna make this soup.

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