Chipotle Chicken Tortilla Soup

Name: Chipotle Chicken Tortilla Soup
Yield: Serves 4
Cuisine: Mexican
Ingredients: 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

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Appears in Cook's Country February/March 2012

This quick-and-easy recipe adds a bit of Mexican flair to the standard chicken soup.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

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 cut down on the cooking time tremendously, while a few minced chipotle chi...

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