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White Bean Chipotle Chicken Tortilla Soup

If you're roasting a chicken to use with this soup, save the thigh bones and add them to the soup while simmering to add rich flavor.
Author Karen Gibson

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup chopped onion 1 small-medium onion
  • 1 cup diced red bell peppers 1 small pepper
  • 1/2 cup chopped celery about 1 stalk
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon regular chili powder use your favorite blend
  • 1 15 ounce can crushed tomatoes
  • 1 quart chicken stock 4 cups
  • 1 15 ounce can white beans (great northern or cannellini), drained and rinsed
  • 1 pound cooked chicken bones and skin removed, shredded or cubed (if you've cooked the chicken yourself, reserve the thigh and wing bones)
  • 1/4 cup half and half
  • 1 cup shredded melting cheese such as quesadilla or oaxaca
  • kosher salt
  • 2 tablespoons chopped cilantro for garnish
  • sour cream for garnish
  • tortilla strips for garnish

Instructions

  • Heat the oil and butter in a 4 to 5 quart dutch oven or stock pot. Add the onions, peppers, celery, and a big pinch of salt, and cook until soft, about 5 minutes. Add the garlic and tomato paste, and cook until the garlic is fragrant (just 30 seconds or so), and stir into the other veggies. Sprinkle the chili powders over the vegetables, and stir for 15 seconds, to bloom the spices.
  • Add the crushed tomatoes, stock and beans (and reserved chicken bones if using). Raise to medium-high, and bring to a light boil, then reduce to medium-low, and cover partially with a lid to maintain a gentle simmer. Cook for 15 to 20 minutes.
  • Remove and discard the chicken bones (if using). If you'd like a smooth, creamy soup, run an immersion blend through the soup to break down the beans. Or leave it beany; your choice.
  • Stir in the chicken meat, the dairy, and half of the shredded cheese. Stir well to combine.
  • To serve, ladle the soup into bowl, and top with some of the cilantro, a dollop of sour cream, a sprinkle of the extra shredded cheese, and a generous amount of tortilla strips.