Chipotle Tortilla Soup
This Chipotle Tortilla Soup is a Shane family favorite recipe. It’s simple to make, easy to customize, and bursting with smokey chipotle flavor. It is by far the BEST tortilla soup!
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Ingredients
Soup
- 2 14 oz cans diced tomatoes Regular or fire roasted work.
- 1 medium yello onion quartered
- 2 cloves garlic peeled
- 4 tbsp fresh cilantro This doesn’t need to be exact. Just rip off what looks like 4 tbsp.
- 1-3 chipotle peppers in adobo 1 for mild, 2 for medium, 3 for high heat
- 1 tbsp adobo
- 8 cups broth I use chicken broth but vegi broth can be used to make the dish vegetarian/vegan
Add-ons
- shredded cheese
- chopped avacado
- crushed chips
- fresh squeezed lime The top 4 are our favorites. Everything else is great too but not necessary.
- shredded chicken
- sour cream
- white rice It's great to throw in if you have leftovers.
- black beans
- corn I would never do this but people seem to like corn in tortilla soup. If you like it then throw it in.
Instructions
- Start by bringing your chicken broth to a boil.
- While it’s coming to a boil, throw the tomatoes, chipotle adobo sauce, onion, garlic and cilantro in a blender and blend until smooth. You can add one of the chipotle peppers in the blender too. That’s what I do but if you want your soup mild don’t throw it in.
- Once your broth has started to boil, carefully pour the tomato mix from the blender into the broth.
- Mix to combine and drop in your chipotle pepper/s.
- Once the soup is back up to a boil lower the heat and simmer for 20 mins.
- Add in anything you want from the add-ins, that needs to heat through, during the last couple minutes of cooking.
- Serve in bowls and throw on your favorite toppings.
Notes
This makes a pretty big pot so there are usually left-overs for lunch the next day. You can either leave your chipotle peppers in or take them out before storing your soup. If you leave the peppers in, the soup will get spicier.
Servings: 8 people