Chipotle Chicken Tortilla Soup

Chipotle Chicken Tortilla Soup
Photo by Romulo Yanes

Ingredients

  • ½ teaspoon cumin seeds
  • 1 whole chicken
  • 1 head garlic
  • 2 limes
  • 25 cilantro stems
  • 3 ½ quart cold water
  • plus 1 tablespoon adobo sauce
  • + 17 more ingredients
    • 2 Turkish bay leaves or 1 California
    • 3 whole allspice
    • 1 ½ pounds sweet potatoes
    • 1 can black beans
    • 1 medium white onion
    • 1 cup medium-or short-grain brown rice
    • 2 firm-ripe avocados
    • 6 tablespoons vegetable oil
    • 1 whole clove
    • ¼ teaspoon whole black peppercorns
    • 20 (7-to 8-inch) corn tortillas
    • 2 tablespoons chipotles in adobo
    • 3 celery ribs
    • ½ cup cilantro
    • 2 onions
    • 2 cloves garlic
    • 3 carrots

Bring all stock ingredients to a boil with 2 teaspoons salt and 1/2 teaspoon pepper in an 8-to 10-quart heavy pot, then skim foam. Reduce heat and gently simmer, uncovered, skimming foam occasionally, 2 3/4 hours. Transfer chicken to a cutting board, then pour stock through a fine-mesh sieve into...

View full recipe at Epicurious

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