pureed vegetables to give the soup more body and nutrition. This added a nice thickness to an otherwise thin soup.
Chicken Tortilla Soup
3-4 boneless skinless chicken breasts*
1 medium onion, finely chopped
2 cloves garlic, minced
1 6 oz can tomato paste
2 tsp chicken stock
1/4 c orange puree (optional)
1/4 c white puree (optional)***
Begin by filling a 3 1/2 quart soup pot about half full with water. Bring to a boil and add chicken breasts. Cook for 20 minutes or until chicken is cooked through.
Meanwhile, add the tomato paste to the adobo sauce (without the peppers)** and mix together. Next add the onions, garlic, chicken stock, purees, and 1 or 2 chipotle peppers to this mixture.
Remove chicken from the water, set aside. Add tomato/pepper mixture to the water. Bring to a boil. Once chicken is cool enough to handle, chop into small cubes and add to soup. Cook on medium heat for 20-30 minutes, stirring occasionally.
Remove chipotle peppers before serving
Serve with crushed tortilla chips, diced avocados, and shredded cheese.
*You can also use left over baked chicken for a time saver
**The recipe calls for only 1-2 of the peppers and the adobo sauce, however the sauce is really thick. I've found that the easiest way to remove to sauce to scrape all the peppers and sauce into a bowl and cover with at least one cup of water. You may need to swish the peppers around a bit to get the sauce off. Then, just strain the solids out and keep the "pepper water".
***Without purees broth will be significantly thinner. Recipes found here