The menu plan this week called for Chipotle Chicken Soup and fried Tortilla Strips. This recipe came from the new cookbook 300 Sensational Soups by Carla Snyder & Meredith Deeds. It was quite spicy and tasted great, and definitely lives up to the title… easy. The chickpeas were a surprise to me, I enjoyed them but the kids didn’t, of course. LOL I would probably toss something else in here next time, maybe some red potatoes or something, but overall it was very good.
The book recommends making Crispy Tortilla Strips to serve on top. Those were easy too, deep fried strips of corn tortillas, sprinkled with salt and pepper and added to the top of the soup. A nice addition! It also recommended topping the soup with diced avocado, which would not have gone over well in this house, and squeezing lime over the soup, another thing I skipped.
Easy Chipotle Chicken Soup
6 cups chicken stock
4 cloves garlic, thinly sliced
1 to 2 chipotle chili peppers in adobo sauce, minced
1/2 tsp freshly ground black pepper
2 14-oz cans of chickpeas, drained and rinsed
3 cups shredded cooked chicken
1/4 cup chopped fresh cilantro
1 avocado, diced
1 lime, cut into 6 wedges
Crispy Tortilla Strips (see recipe below)
In a large pot, bring stock, garlic, chipotles to taste and pepper to a boil over medium-high heat. reduce heat and simmer for 15 minutes to blend flavors. Add chickpeas, chicken and salt to taste.
Ladle into heated bowls and garnish with cilantro, avocado, tortilla strips and lime wedges. Diners may squeeze the lime over their soup, if they desire.
Crispy Tortilla Strips
6 6-inch corn tortillas, halved, then cut crosswise into matchstick size strips
In a saucepan heat 3/4″ oil over medium heat until it registers 350 F on a candy thermometer. Add tortilla strips, in 4 batches, and fry until crisp and light golden, 30 to 45 seconds. Using tongs or a slotted spoon, remove tortilla strips to a plate lined with paper towels. Season to taste with salt. Let cool and use within 3 hours.