Total Time
2hrs
Prep 1 hr
Cook 1 hr

Had lunch at the Blue Mesa Grill in Addison, TX...some of the best Southwestern food I have eaten. This soup is really light...not creamy like other tortilla soups I have had. It calls for a whole chicken, but I will probably use chicken breasts to omit the bones and fat from getting in the soup. Their recipes are posted at bluemesagrill.com...all times are estimated.

Ingredients Nutrition

Directions

  1. In a large stockpot (2 gallons), melt the butter over a medium heat.
  2. Add yellow onions, celery and carrots.
  3. Saute' until onions are translucent (about 5 minutes).
  4. Add water, chipotle puree, spices and chicken to sautee'd vegetables and bring to a boil.
  5. Lower heat and simmer for 1 hour (or until chicken is thoroughly cooked).
  6. Skim off the fat and impurities that rise to the top.
  7. Remove the chicken from the soup.
  8. When it's cool enough to handle, remove the skin and bones from chicken and shred.
  9. Add shredded chicken back to soup.
  10. Add tomatoes, red onion and cilantro to the soup and cook for 5 - 10 minutes.
  11. PREPARE THE GARNISH:.
  12. Heat vegetable shortening in a medium sauce pan until hot, but not smoking.
  13. Cut tortillas in 1/4" strips and fry until crisp, it may be necessary to fry in batches.
  14. Drain on paper towels.
  15. Divide the tortilla strips and put in soup bowls.
  16. Ladle soup into bowls and garnish with grated cheese, diced tomatoes and cilantro.
  17. Squeeze a wedge of lime into each bowl and serve hot.

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