Chipotle Chicken Tortilla Soup

This is a soup with a little heat that will wake up your flavor buds and have you coming back for seconds

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INGREDIENTS

4 (6 inch) corn tortillas, halves and sliced crosswise into 1/2 inch stips

1 tbsp oil

1 red bell pepper, chopped

4 cups chicken broth

1 (2 1/2 pound) roasted chicken, skin and bones discarded, meat shredded into bit-size pieces (3 cups)

1 (8oz) jar picante sauce (a cousin to salsa, that contains pureed tomatoes)

1 tbsp minced canned chipotle chile in adabo sauce

2 tbsp chopped fresh cliantro

1 tbsp lime juice

salt and pepper to taste

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DIRECTIONS

Roasted chicken

You can purchase a rotisserie chicken from the store or do what i did, roasted a Woodbridge chicken.

2 half chickens placed on a cast iron pan, salted and peppered 2 tbsp of butter pads placed on the skin, 1 cup water in the pan around the chicken. Place cast iron pan in a 350°F oven for 1 hour or until chicken is done.

Soup directions

1. Adjust oven rack to upper-middle postion and heat oven to 450°F. Place tortilla strips on rimmed baking sheet and bake until crisp, 6 - 8 minutes.

2. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Cook pepper until well browned, about 8 minutes. Add broth, shredded chicken, picante sauce and chipotle and bring to simmer. Cook until chicken is heated through, about 2 minutes. Remove from heat and stir in cliantro, lime juice, and tortillas. Season wtih salt and pepper to taste.

3. Serve. (i served mine with shredded sharp cheddar cheese, diced avocado and sour cream.)

ENJOY!