Tortilla Soup

Canned chipotle chiles in adobo sauce give this loaded tortilla soup a smoky edge.

Calories

205

Carbohydrates

12g

Protein

5g

Potassium

552mg

Fiber

6g

Sugar

3g

Ingredients

1/3 cup olive oil
2 medium white onions, thinly sliced (about 4 1/2 cups)
6 garlic cloves, thinly sliced (about 3 tablespoons)
3/4 teaspoon kosher salt, plus more to taste
3 tablespoons chopped canned chipotle chiles in adobo sauce plus 1/3 cup adobo sauce from can
2 fresh bay leaves
1 teaspoon cumin seeds, toasted and ground
1 (14.1-ounce) can crushed tomatoes, undrained
8 cups chicken stock
4 cups pulled rotisserie chicken (from 1 large rotisserie chicken)
1/2 cup chopped cilantro stems plus 1/2 cup chopped fresh cilantro leaves (from 1 small bunch), divided
Sliced avocados, lime wedges, pickled onions, crumbled queso fresco, and tortilla chips, for serving

Heat oil in a large pot over medium until shimmering. Add onions, garlic, and salt; cook, stirring occasionally, until onions start to brown around edges, 4 to 5 minutes.
Stir in chipotle chiles and adobo sauce, bay leaves, and cumin; cook, stirring constantly, until chiles are fragrant and well combined, about 1 minute. Stir in tomatoes; cook, stirring occasionally, until liquid is slightly reduced, about 5 minutes.
Add chicken stock to pot, and bring to a boil over high. Reduce heat to medium-low; simmer until onions are very soft and flavors are melded, about 15 minutes. Remove and discard bay leaves. Stir in chicken; simmer until heated through, 2 to 3 minutes. Stir in cilantro stems; add additional salt to taste, if needed.
Serve with chopped cilantro leaves, sliced avocados, lime wedges, pickled onions, queso fresco, and tortilla chips.