Chipotle Tortilla Soup

If you believe in the healing power of chicken soup, this one will save you!

1 whole chicken
4 dried chipotle chiles
1 large white onion
2 cloves garlic
1 red bell pepper
1 green bell pepper
1-6 chopped jalepenos (your call!)
6 carots
1 tsp dried cilantro, or 2 Tbsp chopped fresh
1 tsp cumin power (comino)
2 tsp chile powder
2 tsp paprika
1 tsp black pepper
1/2 tsp dried sage
1 bay leaf
12 corn tortillas
Cut the chipotles in half, and cover with hot water, steeping for 30 minutes. After they soften, add the water and chipotles to blender with garlic and blend till smooth. Resist the temptation to smell this up close.

Scrub the chicken under running water, inside and out. Remove the fatty tissues around the "hindquarters". Thoroughly wash hands, utensiles, and kitchen surfaces afterwards.

Cover the chicken with water in large pot. Bring to boil, adding half the chopped onion and salt (use your judgement here, but don't taste until after boiling). Boil chicken until almost falling apart (about 50 minutes). Remove chicken to cutting board, remove skin, and pull all the meat off with fork/knife. Return meat to pot.

Add remaining chopped onion, carrots, and spices, and simmer for 30 minutes. Add chopped bell peppers and cook 15 minutes more. Turn off heat and add sliced tortillas. After they soften it's ready!

Serve topped with white cheese and avacado.

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