Imported from TikTok

Creamy Chipotle Chicken Tortilla Soup

Name: Creamy Chipotle Chicken Tortilla Soup
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: Boneless, skinless chicken thighs (Seasoned before searing; amount not stated); Oil (For searing and cooking; amount not stated); Salt (For seasoning; amount not stated); Black pepper (For seasoning; amount not stated); Garlic powder (For seasoning chicken and vegetables; amount not stated); Onion powder (For seasoning chicken and vegetables; amount not stated); Ground cumin (For seasoning chicken and vegetables; amount not stated); Chipotle chili powder (For seasoning chicken and vegetables; amount not stated); Dried oregano (For seasoning chicken and vegetables; amount not stated); Corn (Char before setting aside; amount not stated); Onion (Diced; amount not stated); Bell pepper (Diced; amount not stated); Jalapeño (Diced for the soup; additional sliced jalapeños for topping; amounts not stated); Garlic (Minced; amount not stated); Tomato paste (Amount not stated); Chicken stock (Amount not stated); Corn tortillas (Soften in hot chicken broth before blending; amount not stated); Chipotle peppers in adobo (Blend with the softened tortillas; amount not stated); Petite diced tomatoes (Amount not stated); Tomato sauce (Amount not stated); Cream cheese (Blend with some broth; amount not stated); Monterey Jack cheese (Stir in a handful at a time; amount not stated); Black beans (Amount not stated); Lime juice (Fresh; squeezed into the soup; amount not stated); Cilantro (Chopped; amount not stated); Avocado (For topping; amount not stated); Tortilla strips (Crispy, for topping; amount not stated)

Recipe by @cookingwithmrcooper @cookingwithmrcooper · TikTok

Imported by Ryan Decker on SeeMeCook

A creamy, smoky chicken tortilla soup with charred corn, black beans, vegetables, and a chipotle-tomato broth thickened with softened corn tortillas. Finish it with lime and cilantro, plus jalapeños, avocado, and crispy tortilla strips.

6 servings80 minMexican

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Ingredients

Boneless, skinless chicken thighs (Seasoned before searing; amount not stated)
Oil (For searing and cooking; amount not stated)
Salt (For seasoning; amount not stated)
Black pepper (For seasoning; amount not stated)
Garlic powder (For seasoning chicken and vegetables; amount not stated)
Onion powder (For seasoning chicken and vegetables; amount not stated)
Ground cumin (For seasoning chicken and vegetables; amount not stated)
Chipotle chili powder (For seasoning chicken and vegetables; amount not stated)
Dried oregano (For seasoning chicken and vegetables; amount not stated)
Corn (Char before setting aside; amount not stated)
Onion (Diced; amount not stated)
Bell pepper (Diced; amount not stated)
Jalapeño (Diced for the soup; additional sliced jalapeños for topping; amounts not stated)
Garlic (Minced; amount not stated)
Tomato paste (Amount not stated)
Chicken stock (Amount not stated)
Corn tortillas (Soften in hot chicken broth before blending; amount not stated)
Chipotle peppers in adobo (Blend with the softened tortillas; amount not stated)
Petite diced tomatoes (Amount not stated)
Tomato sauce (Amount not stated)
Cream cheese (Blend with some broth; amount not stated)
Monterey Jack cheese (Stir in a handful at a time; amount not stated)
Black beans (Amount not stated)
Lime juice (Fresh; squeezed into the soup; amount not stated)
Cilantro (Chopped; amount not stated)
Avocado (For topping; amount not stated)
Tortilla strips (Crispy, for topping; amount not stated)

Steps

1
Season the boneless, skinless chicken thighs with salt, black pepper, garlic powder, onion powder, cumin, chipotle chili powder, and oregano.
2
Heat oil in a Dutch oven. Add the chicken and sear for about 5 minutes per side, until browned; then remove it from the pot.
3
Add the corn to the Dutch oven and let it char undisturbed. Remove the corn and set it aside.
4
Add the diced onion, bell pepper, and jalapeños to the pot. Sauté until softened.
5
Add garlic powder, onion powder, cumin, chipotle chili powder, and oregano. Toast for 30 seconds.
6
Add the minced garlic and sauté until fragrant.
7
Add the tomato paste and cook until it turns brick red.
8
Pour in the chicken stock and heat it until hot. Add the corn tortillas and let them soften in the broth.
9
Transfer the softened tortillas and some broth to a blender. Add the chipotle peppers in adobo and blend until smooth.
10
Pour the blended mixture back into the pot. Add the petite diced tomatoes and tomato sauce.
11
Return the chicken to the pot. Bring the soup to a boil, then reduce the heat and simmer for 25 minutes.
12
Blend the cream cheese with some of the broth until smooth, then add it to the pot.
13
Stir in the Monterey Jack cheese a handful at a time, allowing each addition to melt before adding the next.
14
Add the reserved corn and black beans. Shred the chicken, then return it to the pot.
15
Simmer on low for a few minutes.
16
Squeeze in fresh lime juice and stir in chopped cilantro.
17
Serve topped with jalapeños, avocado, and crispy tortilla strips.

Notes

The source provides no ingredient quantities, servings, or complete timing; those are not specified. Seasonings are mentioned both for the chicken and again for the vegetables, but their amounts are unstated. Topping quantities are also unstated.