Spicy Chicken Tortilla

Spicy Chicken Tortilla Soup

This is a soul warming delicious lunch entree that while it is not that easily prepared it is worth the effort. This dish for 3-4 is rich and spicy with an earthy chile flavor. The thin broth is unexpectedly loaded with flavor. Adjust the heat by adding a second chipotle but watch out for those who cant do spice!

Ingredients

    • 1 quart homemade smoked turkey broth (substitute store bought chicken stock)

    • 2 ancho chile, seeded and thinly sliced

    • 1 chipotle pepper w/ adobo sauce (these are really spicy, add more for heat but be careful)

    • 1 red onion, medium, chopped

    • 2 tbsp tomato paste

    • 4 garlic cloves chopped

    • 3 tbsp Bobby Flay seasoning (substitute 1T ranch seasoning mix and 2T Taco seasoning)

    • 1 lb approx left-over smoked chicken or turkey, shredded

    • 1/4 cup chopped fresh cilantro

    • Salt and freshly ground black pepper

    • 1/2 cup shredded white cheddar cheese

    • 1/2 cup sour creme

    • 1 avocado, peeled, pitted and diced

    • Fried corn tortilla strip chips, for garnish

Directions:

Hydrate the ancho chile with boiling water and let sit for 15 min, drain, and reserve a 1/4 cup of the liquid. Place the ancho and the chipotle w/ adobo into a mini food processor (or hand blender) and blend until smooth, adding the liquid from the chile as needed.

Place 2 tbsp oil in a dutch oven on med heat and add the onions, and cook until translucent (about 4-5 min), add the garlic and simmer another 2 min. Add the tomato paste and cook until darkened (about 3-4- min)

Add the stock and ancho paste to the dutch oven and bring to a boil. Reduce heat to a simmer simmer and cook for about 30 minutes until reduced a little.

Strain the solids out and discard, return the soup to the dutch oven and bring back to a simmer.

Add the chicken to the bottom of the bowls, season with salt and pepper.

Ladle soup over the chicken into the bowls, top with cheddar cheese, avocado, sour creme and a mixture of the fried tortillas and garnish with cilantro.

Urban Cowgill
March 2022