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Chipotle Tlalpeño Soup

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PREP TIME
15 min
COOKING TIME
55 min
TOTAL TIME
75 min
SERVINGS
8 servings
Dinner Mexican
Chipotle Tlalpeño Soup
Ingredients
  • 4 1/2 (6 ounce) skinless, boneless chicken breast halves
  • 1/2 onion
  • 1 stalk celery
  • 1 sprig fresh parsley
  • 2 quarts cold water
  • 2 tablespoons chicken bouillon granules
  • 1 teaspoon vegetable oil
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 4 tomatoes, diced
  • 1 cup canned chickpeas, drained
  • 2 carrots, peeled and chopped
  • 4 chipotle peppers in adobo sauce
  • salt to taste
  • 2 avocados, peeled and cubed
  • 2 limes, quartered
  • 1 cup shredded Oaxaca cheese
Instructions
1
Combine chicken breasts with sliced onion, diced celery, and chopped parsley in a saucepan. Add cold water and chicken bouillon to the mixture. Place the saucepan over high heat and bring the liquid to a rolling boil.
2
Once boiling, reduce the heat to a low simmer and cook for 20 to 25 minutes or until the chicken is no longer pink in its center.
3
Remove the cooked chicken from the stock and shred it using a fork.
4
Strain the remaining stock through a fine-mesh sieve, discarding the onion, celery, and parsley that were used to make it.
5
Return the strained stock to the saucepan.
6
Heat a moderate amount of oil in a skillet over medium heat.
7
Add chopped onion and minced garlic to the skillet; cook, stirring occasionally, until they are translucent and fragrant, about 3 minutes.
8
Add diced tomatoes to the skillet; cook until they are tender and easily pierced with a fork, about 5 minutes.
9
Let the mixture cool slightly, allowing it to reach room temperature, about 5 minutes.
10
Transfer the cooled tomato mixture to a blender.
11
Add 1 cup of the strained stock to the blender, along with any remaining liquid.
12
Cover the blender and hold down the lid with a potholder; pulse the blender a few times before leaving it to blend on its own.
13
Pour the blended tomato mixture into the saucepan of stock.
14
Add chickpeas and sliced carrots to the saucepan; let it simmer over low heat until the carrots are nearly tender, about 10 minutes.
15
Stir in the shredded chicken and chipotle peppers; let it simmer for an additional 10 minutes, allowing all the flavors to meld together and the carrots to become tender.
16
Season with salt to taste.
17
Serve hot, accompanied by sliced avocados, lime wedges, and crumbled Oaxaca cheese on the side.