Monday, October 24, 2011

Recipe Of The Day: Smoked Chipotle Chicken Tortilla Soup

Chicken Tortilla Soup, is one of those things that you shouldn't live your life without knowing how to make or at the very least where to get a bowl of it thats worth eating. The weather is getting cold outside which means that it is time to prepare for the colder months that lie ahead. First things first, be smart and fully stock the bar in your house, because as we all know a perfectly blended libation is crucial to any great evening.

Second make sure you stay full of hearty and healthy meals that aren't overly heavy or else you will be asleep as soon as it gets dark outside. This recipe is perfect because its full of spicy flavors, warms you up on those cold days and it goes well with a wide variety of drinks.

The added smooth creamy texture from the avocados and smokey after tastes from the chipotle and cheeses creates a well rounded dish that needs nothing to accompany it but a strong cocktail.
Enjoy this dish like we do with a Hurricane, Rum & Coke, Sangria or Hennessy straight.
Smoked Chipotle  Chicken Tortilla Soup
3 cups chicken stock
1 lb chicken tenders
1 bay leaf (fresh if available)
1 TBS extra-virgin olive oil
4 slices thick center cut bacon (chopped)
1 onion (finely diced)
4 cloves garlic (diced)
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp seasoning salt
2 chipotles in adobo (chopped, plus 2 TBS sauce)
1 (28-ounce) can crushed fire roasted tomatoes
Kosher Salt
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella / smoked sharp white Cheddar (3/4 pound)
½ cup smoked Gouda cheese
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish

Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat.
Add bacon and cook until crisp then remove with slotted spoon.
Drain off excess fat, leaving 2 to 3 tablespoons in the pan.
Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles, paprika, cayenne, seasoning salt and tomatoes.
Remove chicken from stock, dice and then add to soup.
Pass stock through a strainer then add to the soup.
Place a pile of crushed tortilla chips in the bottom of each soup bowl.
Cover liberally with smoked cheeses then ladle the hot soup down over the top.
Serve with lime, raw onions and cilantro at table to finish the soup.

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