Well, it is officially fall, and you know what that means....soup time! Chicken Tortilla is one of my favorite soups so I decided that should be the first one I make this season. This is a different recipe than I normally use, but I decided to try it because it uses those canned chipotle chilis that I love so much. I always seem to have some extra I need to use up. This soup is so so good and was really fast to prepare. I cooked my chicken the night before so that made it even faster. It is really spicy though, spicier than I thought it would be; but I don't mind spicy food, so something to think about if you don't like things really hot. Maybe only use one chipotle.
Based off of Rachael Ray
1 pound chicken breasts, cooked and shredded
4-8 cups chicken broth, depending on how soupy you like (I use closer to 8 cups because I like a thinner soup)
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, chopped
2 chipotles in adobo, plus 2 teaspoons sauce
28 ounces canned fire-roasted tomatoes (I used diced)
Crushed Tortilla Chips
1 Lime, cut into wedges
1. In a soup pot, heat olive oil and cook onion and garlic for 5 minutes then stir in chipotles and tomatoes.
2. Add in chicken and broth.
3. Serve with crushed tortilla chips, shredded cheese, a squeeze of lime, and any other toppings you like.