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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
- 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
- Tortilla Strips
- Fresh cilantro chopped
- Lime wedges
- Roma tomatoes chopped
- Avocados chopped
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.
- Ladle the soup into bowls and finish with the tortilla strips, cilantro, lime wedges, tomatoes & avocados.