The Pioneer Woman Tasty Kitchen
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Smoky Chipotle Chicken Tortilla Soup

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

Smoky tortilla soup that is perfect for cold, rainy days, snowy days … heck, just ANY day.

Ingredients

  • 4 slices Center-cut Bacon, Cut Into 1/4" Pieces
  • 1 whole Large Onion, Chopped
  • 5 cloves Garlic, Chopped
  • 2 whole Poblano Peppers, Seeded & Chopped
  • 2 whole Chipotle Peppers In Adobo Sauce, Chopped
  • 3 cups Cooked Chicken, Cooked & Chopped
  • 2 cans (14 Oz Each) Fire-Roasted Tomatoes
  • 1-½ cup Chicken Stock (more If Needed)
  • 2 teaspoons Salt and Pepper (or To Taste)
  • 2 whole Limes, Juiced
  • 2 Tablespoons Heavy Cream
  • FOR GARNISHING:
  • 1-½ cup Monterey Jack Cheese
  • 1 whole Avocado, Peeled And Pitted
  • 1 bunch Cilantro, Chopped
  • 4 cups Tortilla Chips

Preparation

(This recipe is loosely adapted from a Rachael Ray recipe.)

Heat a stockpot to medium-high heat and cook bacon until crisp; remove with a slotted spoon. Leave about 2 tbsp. bacon grease in the stockpot, discarding the remaining oil. Cook the onions, garlic, and poblano peppers over medium heat until fragrant and the poblano is softened. Add in chipotle peppers, chicken, fire-roasted tomatoes, chicken stock and season with salt and pepper. Bring the mixture to a boil, then reduce heat to low for about 10 minutes until thickened. Stir in bacon pieces, lime juice and heavy cream; heat through.

Serve garnished with tortilla chips, shredded Monterey Jack cheese, avocado and cilantro.

4 Comments

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slaright on 2.27.2013

I made this again tonight, sooooo wonderfully delicious!!

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Twinks on 9.9.2010

Can hardly wait for the weather to get cool so I can make some soup!

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slaright on 12.1.2009

WOW this was AWESOME! I also added 3times the chicken stock. I did not add both cans of tomatoes only because I thought 1 can was enough. I only added 1 lime juice, I was afraid I’d mess up the flavor with more, though my BF & I ended up adding more lime juice to our individual bowl. This was the BEST EVER Chicken Tortilla soup that my BF and I have ever had! I love the spicey kick that poblano and chipotle peppers add to it! GREAT GREAT RECIPE! Can you tell we loved it?

Avatar of Sherri

Sherri on 9.26.2009

I just tried this for dinner tonight and it was fantastic, my family loved it! I did end up adding about 3 times the amount chicken stock called for. I think that just depends on how much liquid you like. My family likes a lot so they can put their chips in it to soak up all of the goodness. Thanks for a great recipe.

One Review

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SweetandSavorybySarah on 7.9.2010

The flavors in this are great! It’s also pretty easy to make! I think it would be a bit too spicy for my kids but I had some chicken I needed to be used and I’ve had this recipe saved for some time, and the ingredients on hand so I made it for myself. I liked it a lot! I used about 2 cups of chicken stock. And followed the rest of the recipe exactly. I didn’t garnish it with cheese or chips (to avoid the added calories) and it was still great. I am hoping it freezes well so I can eat this for lunches and quick dinners on nights I have to work.

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