Picante sauce, a cousin of salsa that contains pureed tomatoes, replaces the more standard tomato puree and onions in this soup. Using a precooked rotisserie chicken majorly cut down on the cooking time, while a few minced chipotle chiles added a rich, smoky flavor.
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Chipotle Chicken Tortilla Soup
4 (6-inch) corn tortillas, halved and sliced crosswise into 1/2-inch strips
1 tablespoon vegetable oil
1 red bell pepper, stemmed, seeded, and chopped
4 cups low-sodium chicken broth
1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
1 (8-ounce) jar picante sauce
1 tablespoon minced canned chipotle chile in adobo sauce
2 tablespoons chopped fresh cilantro leaves
1 tablespoon lime juice
Salt and pepper
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Place tortilla strips on rimmed baking sheet and bake until crisp, six to eight minutes.
2. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Cook pepper until well browned, about eight minutes. Add broth, chicken, picante sauce, and chipotle and bring to simmer. Cook until chicken is heated through, about two minutes. Remove from heat and stir in cilantro, lime juice, and tortillas. Season with salt and pepper to taste. Serve.
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