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Easy Chipotle Chicken Tortilla Soup and tips on How to Store Chipotle Sauce. Dinner is on the table in less than 30 minutes with this recipe.
I love Mexican food. If I had to pick 1 cuisine to eat for the rest of my life, undoubtedly it would be Mexican food! We’re a military family, so this means we move around. A lot. One of the first things we seek out when moving to a new area is good Mexican food. Unfortunately, this is hard to find in some of the places we’ve lived. As a result I’ve made it my mission to have a few amazing Mexican recipes in my repertoire.
I’ve found that 2 things make my Mexican recipes stellar:
- Experimenting. Don’t be afraid to try and tweak recipes over and over again.
- Ingredients. Quality, authentic ingredients make all the difference! They bring a true taste of Mexico into my home cooking.
How to store Chipotle Sauce:
I hate wasting food, it’s a pet peeve of mine. Leftovers are often on the menu at my house. I’ve even been known to plan an entire weeks worth of meals around an herb just so the entire bunch doesn’t go to waste. I’m always looking for ways to use or keep ingredients, and chipotle sauce is no different.
Here’s how I make chipotle sauce from a 7-ounce can of chipotle peppers and store them for later:
To see more detailed directions, see Step 1 in the recipe directions below.
Chipotle Sauce Freezing Tips:
- The frozen 1-tablespoon mounds will keep frozen, in a freezer bag, for 6-12 months.
- 6-8 months if stored in a regular freezer bag.
- Up to 12 months if stored in a vacuum-sealed bag.
- Most sandwich-sized bags are not ideal for freezing, bump up to the next size, quart bags, for optimal freezing.
Cook’s Note – Easy Chipotle Chicken Tortilla Soup:
- To get this tortilla soup on your dinner table even quicker chop the onion, bell pepper & garlic and shred the chicken the night before or the morning before. This will cut the time to make this recipe from 25 minutes to about 15 minutes! I know, I know, you’re welcome. 😉
- I like to serve this recipe with cornbread and churros for dessert!
Chipotle Chicken Tortilla Soup
Ingredients
- 6 6- inch corn tortillas cut in half & sliced into 1/2-inch strips
- 1 Tablespoon vegetable oil
- 1 medium yellow onion chopped
- 1 large bell pepper stemmed, seeded, and chopped
- 2 medium garlic cloves minced
- 6 cups low-sodium chicken broth
- 3 Cups shredded rotisserie chicken from a 2 1/2-pound chicken
- 1 Cup of your favorite jarred picante sauce
- 1 ½ Tablespoons canned chipotle peppers in adobo sauce pureed
- Salt & pepper to taste
For Garnish:
- Tortilla Strips
- Fresh cilantro chopped
- Lime wedges
- Roma tomatoes chopped
- Avocados chopped
Instructions
For the Chipotle Sauce and Chipotle Sauce Storage:
- Empty your 7-ounce can of La Morena chipotle peppers in adobo sauce into a blender or food processor. Blend/process until the mixture is smooth, about 6-8 pulses.
- Reserve 1 1/2 tablespoons of chipotle peppers for this recipe & then scoop the rest, in 1-tablespoon mounds, onto a baking sheet covered in waxed paper. Freeze until set & then place the frozen mounds into a freezer-safe plastic bag. Keep in the freezer until ready to use.
For the Soup:
- Place oven rack to the upper-middle position and preheat oven to 450 degrees F. Place tortilla strips on a baking sheet and bake 6-8 minutes, or until crisp.
- Heat oil in a large, heavy-bottomed pot over medium-high heat until shimmering. Add the onion and bell pepper and cook until the onion is translucent and starting to brown around the edges, about 6-8 minutes. Add the garlic and cook until fragrant, about 30-60 seconds.
- Add the chicken broth, shredded chicken, picante sauce, and pureed chipotle peppers. Bring to a simmer and cook until the chicken is heated through about 2-4 minutes. Season with salt & pepper.
To Finish:
- Ladle the soup into bowls and finish with the tortilla strips, cilantro, lime wedges, tomatoes & avocados.
Nutrition
dailycurlz says
This is just perfect for cold day.. Thanks for the easy tip to store chipotle #client
Jillian says
You’re welcome, and thanks for stopping by! 🙂
kellymaurine says
hi! how long do you think the chipotle puree will last frozen? thanks for the tip!
Jillian says
Hi Kelly,
The chipotle puree mounds will keep 6 month up to 1 year. It all depends on how you store it. If it’s in a loose Ziploc freezer bag I’d say 6-8 months, if it’s in a vacuum sealed I would say up to 1 year. If you go the Ziploc bag route like I did, make sure it’s a freezer bag (the sandwich size generally isn’t thick enough so you will probably need to use a quart size bag). I hope this helps, thanks for stopping by!
Nicole Neverman says
I love soup at all times of the year (doesn’t really get too warm here…) and this one sounds delicious!!
Jillian says
Thanks, Nicole. This soup is one of my favorites!
Prairie Gal Cookin' says
Love your ideas for freezing the peppers and making the soup come together quicker!
Shelby says
Your soup looks amazing and I love your storage tip ideas. I hate wasting food also and just last week I planned a week’s menu around a pork roast I made! 🙂 Great post and great recipe.
Jillian says
Thanks for stopping by, Shelby! 🙂
keciasflavorbreakthrough says
What a delicious soup!!!