Chipotle Chicken Tortilla Soup
A hearty Mexican-inspired soup featuring tender chicken, brown rice, sweet potatoes, and black beans in a rich chipotle-spiced broth. Served with crispy tortilla strips, fresh avocado, and lime wedges for a complete meal.
Ingredients
- •3 whole carrots
- •3 ribs celery
- •2 whole onions
- •1 whole chicken
- •1 head garlic
- •3½ quart cold water
- •25 stems cilantro stems
- •2 leaves Turkish bay leaves
- •3 whole allspice
- •1 whole clove
- •½ teaspoon cumin seeds
- •¼ teaspoon black peppercorns
- •1 whole white onion
- •2 cloves garlic cloves
- •2 tablespoons chipotles in adobo
- •1 cup brown rice
- •1½ pounds sweet potatoes
- •20 pieces corn tortillas
- •6 tablespoons vegetable oil
- •1 can black beans
- •2 whole avocados
- •2 whole limes
- •½ cup cilantro
Cooking Instructions
- 1.
Bring all stock ingredients to a boil with 2 teaspoons salt and 1/2 teaspoon pepper in an 8-to 10-quart heavy pot, then skim foam.
15 min
- 2.
Reduce heat and gently simmer, uncovered, skimming foam occasionally, 2 3/4 hours.
165 min
- 3.
Transfer chicken to a cutting board, then pour stock through a fine-mesh sieve into a large bowl and discard solids. Reserve
10 min
- 4.
1 cup stock and return remainder to cleaned pot.
5 min
- 5.
Toast spices in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant and a shade darker, about 2 minutes.
2 min
- 6.
Transfer spices to a blender along with onion, garlic, chipotles with adobo sauce, 2 1/2 teaspoons salt, and reserved stock.
5 min
- 7.
Blend until mixture is smooth and spices are ground, about 2 minutes (use caution when blending hot liquids).
2 min
- 8.
Add purée to stock in pot along with rice and sweet potatoes and bring to a simmer over medium heat. Simmer, covered, until sweet potatoes and rice are tender, about 45 minutes.
45 min
- 9.
While soup simmers, discard skin and bones from chicken and cut or shred meat into bite-size pieces.
15 min
- 10.
Meanwhile, preheat oven to 375°F with racks in upper and lower thirds. Stack tortillas and cut into 1/4-inch-thick strips, then toss with oil. Spread strips in 1 layer on 2 large baking sheets and season with salt.
10 min
- 11.
Bake, stirring frequently and switching position of sheets halfway through baking, until deep golden and crisp, 20 to 25 minutes.
25 min
- 12.
When rice and sweet potatoes are tender, add chicken and beans to soup and simmer, uncovered, until just heated through, about 5 minutes.
5 min
- 13.
Meanwhile, quarter avocados lengthwise and cut into 1/2-inch cubes.
5 min
- 14.
Season soup with salt and pepper, then serve with lime wedges, chopped cilantro, avocados, and tortilla strips.
5 min