Tortilla-Chipotle Soup (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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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:
1. 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.
2. 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.
3. Photograph by Johnny Miller
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