Smoky Chicken Tortilla Soup

This past weekend was warm, summerlike and slightly hazy. Today, however, was more April-like, cooler with some wind and rain began to fall in the afternoon which was really good; we’re awfully dry here in MN. I love how the rain smells on the ground, so fresh and intoxicating. I have finished clearing out my perennial garden and spent some time today moving around the volunteers that tend to pop up every Spring.

It was a soup day, for sure. And I have been interested in making this soup for a while. Thankfully I had all the ingredients and didn’t need a trip out anywhere. It was a simple base of vegetables; shallot, celery and a poblano pepper, with lots of garlic. Once those are sauteed good and tender, you add in one or two chipotle chilies in adobo that are finely minced (or more if ya love ‘em). Talk about a heavenly smelling mirepoix!

I dusted the chicken with cumin and chili powder and sauteed that right alongside the veggies, cooking it to a rich brown but leaving it slightly pink in the center still. Add in diced tomato, chicken broth, frozen corn, lime juice and cilantro and let it simmer for about 15 minutes. Put your salt and pepper in to taste; garnish with some grated cheese, a lime wedge and a dollop of sour cream and you’ve got one terrific soup. We had some sourdough bread on the side. I think it would also taste good with jalapeno cheese cornbread.

This turned out just stupendous! The flavor was amazing; rich, smoky and hearty with just enough heat. A small spoonful of sour cream was plenty to add a hint of creaminess, and the addition of a little lime juice gave it some tang that was a lovely balance to the heat and spice of the chipotle. A handful of crushed blue corn chips offered a nice contrast in color plus the benefit of some crunch. Even Griffin ate it with an awesome exuberance that thoroughly defied his behavior of late where he acts as if he is highly allergic to anything even remotely vegetable-like. “Well, it DOES have meat in it, Mom.”

I suppose that makes all the difference when you are 13 year old boy.

Smoky Chicken Tortilla Soup
2 tablespoons olive oil
1 medium onion, diced
3 celery stalks, diced
1 poblano pepper, seeded cored and diced
2 cloves minced garlic or more to taste
1-2 minced chipotle chilies in adobo, or to taste
1# boneless skinless chicken breasts, diced
1 T. chili powder
1 T. cumin
2 qts chicken stock
1 28-ounce cans diced tomato with juice
1 c. frozen corn
Juice of one fresh lime
1/4 cup minced fresh cilantro

Heat the oil in a large soup pot. Sauté the onion, celery, pepper and garlic until the onion has browned slightly. Stir in the chipotles. Toss chicken with chili powder and cumin to coat. Add to pot and cook until browned but not cooked through. Add all remaining ingredients and simmer for about 15 minutes.Add salt and pepper to taste. Garnish with tortilla chips and grated Monterrey Jack cheese, sour cream and fresh lime wedges.