Tortilla-Chipotle Soup

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
3 1/2 cups
Level:
Easy

CATEGORIES
Ingredients
  • 1 tablespoon vegetable oil
  • 1 small red onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped chipotle chiles in adobo sauce
  • 1 15 -ounce can diced tomatoes
  • 2 1/2 cups low-sodium chicken broth
  • 1/2 cup lightly crushed tortilla chips, plus whole chips for topping
  • 1 tablespoon tequila (optional)
  • Kosher salt
  • Sour cream and chopped fresh cilantro, for topping
Directions

Heat the vegetable oil in a medium saucepan over medium heat. Add the red onion and garlic and cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the chipotles, tomatoes and chicken broth and bring to a simmer over medium-high heat. Add the crushed chips and tequila; reduce the heat and simmer 10 minutes.

Transfer the soup to a blender and puree until smooth. Season with salt. Pour into small bowls (or shot glasses); top each with sour cream, cilantro and a whole chip.

Photograph by Johnny Miller

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