Chipotle Chicken Tortilla Soup

Chipotle Chicken Tortilla Soup

What You'll Need:

1 Small Rotisserie Chicken, pulled and shredded white and dark meat

8 Cups Chicken Stock

4 Cans White Northern Beans, drained and rinsed 

2 Poblano Peppers, seeded and chopped

1 Large Jalapeño, seeded and chopped

1 Red Pepper, seeded and chopped 

1 White Onion, chopped (save a third for garnish)

2 Garlic Cloves, minced 

Cumin

Chili Powder

1 Freshly Ground Dried Chipotle Pepper

2 Tbs Corn Meal

1 Tsp Corn Starch

Salt

Cilantro, chopped 

Sour Cream

Olive Oil

In a large dutch oven, sauté on medium heat your chopped poblano peppers, jalapeño pepper, red pepper, white onion and minced garlic in 2 tbs of olive oil for 2-3 minutes. Add in 1 tsp of cumin and red chili pepper each, along with the freshly ground dried chipotle pepper. Stir and cook for another 1-2 minutes on medium heat to brown up the veggies in the seasoning.

Fold in shredded chicken and cook for another 3 minutes. Add in more cumin and chili pepper, along with salt to taste. 

After 3 minutes, add in white beans and chicken stalk and bring to a high simmer for 10 minutes. Reduce heat and stir in 2 tbs of corn meal and 1 tsp of corn starch. Cook on low for another ten minutes. If you like it spicy, add in some cayenne pepper. 

Garnish with fresh cilantro, fwhite onion, sour cream and more freshly ground chipotle pepper.

Serve with quesadilla points. Enjoy!