Chicken Tortilla Soup

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This is a recipe from way backin the archives.  I don’t make a habit ofredoing recipes.  Sure, I remake andenjoy our favorites, but I don’t re-photograph and blog them unless I’ve made alot of changes.  The blog is acelebration of my growth as a cook and as a budding photographer, so I like toleave those old recipes as a testament of my journey. 
But this recipe.  Oh my.
It was a recipe passed to meby a friend.  There were ingredients Iwas unfamiliar with and the instructions boiled down to “throw it in a pot andcook it!”  I was still a novice chef atthe time and I did my best to make sense of the recipe and even made adelicious bowl of soup time and again, which is why I chose to share it,despite the odd cooking methods.
Plus there’s the original photo, go ahead, take a look, I’ll wait.
That photo isn’t unusual forrecipes posted in that time period.  Iwas often using flash and had no concept of good lighting or food styling orphoto composition.  This was back when Iwas simply compiling recipes for myself and the friend here and there whowanted replicate something I had created.
But since then, I’ve gottenfollowers.  And I’ve become more familiarwith ingredients.  And I’ve starteddeveloping my own recipes.  And I knowwhat “throw it in a pot and cook it” means now. And I’m slowly learning the basics of food photography.
And so this recipe got acomplete make over.
The method is completelydifferent.  Instead of already pureedvegetables (a cooking staple of mine 2 years ago), we’re sautéing and blendingvegetables and getting even more flavors out of those fresh ingredients.  No more tomato paste – now it’s vine ripenedtomatoes.  No more chicken stockgranules, now it’s homemade stock.
This recipe is much easier tofollow and the photo far more appealing. I do hope you enjoy this soup as much as me.

Chicken Tortilla SoupAn Amy’s Cooking AdventuresOriginal
Soup1 tbsp canola oil1 small onion, diced (about ¾cup)4 large carrots, diced2 cloves garlic, minced5 small tomatoes, diced(about 3 cups) or 1 (28 oz) can diced tomatoes6 cups chicken stock2 canned chipotle peppers,chopped, plus 1 tbsp sauce2 ½ cups cooked chicken,shredded (about 1 lb boneless skinless chicken breasts)
ToppingsAvocado, dicedTortilla chips, crushedShredded Cheese


Heat the oil in soup pot overmedium-high heat.  Add the carrots andonions and sauté for about 5 minutes or until crisp-tender.  Stir in the tomatoes and garlic and cook for2 minutes more.
Stir in the chipotle pepper,sauce, and chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes.  Skim off any foam that rises to the top.
Remove the pot from the heatand blend with an immersion blender until smooth.  Stir in the chicken and cook for 2-3 minutesor until heated through.  Serve toppedwith avocado slices, cheese, and crushed tortilla chips.
Serves 4-6
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