This was absolutely delicious but had both DH and I sucking wind! I will definitely make this again but halve the amount of chiles in chipotle sauce. I think I would also like to make it again without chicken and with rice so that my vegetarian son can eat it. Thanks so much for a wonderful recipe!
Wow, wow, wow! Tasty and easy soup to make. It is really too hot/spicy for me, but I'm keeping the rating a 5 because it truly is a great soup and we were warned that it is fiery!! I like things spicy but this was above my limit - so next time I'll use maybe half of the chipotles in adobo because I think that is what put it over the top for me. The soup was enjoyed with cheese, avocado, tortilla chips and LOTS of sour cream. ;)
I make soup every Sunday, my ritual. This was great. Yes I was up at 4, soup done by 8 or earlier and already sampled. Just a taste, I'm not ready for tortilla soup for breakfast. Excellent recipe, I was hesitant with the tortillas in the soup, because some you can really see and they are just mushy, but this worked really well. I did add the seeds and ribs from the jalapeno, but that is personal preference - I love HOT. But made as the recipe states. Excellent! Garnished with avocado, sour scream and cheese. Will be making this again for sure. Thx for such a great spicy rich, deep in flavor soup. Loved it. Kim
Wonderful flavors! I have a confession: I do love chipotle chiles in adobo, but I know they are pretty mighty compared to my heat tolerance. So I made one little change to make it my fiery hot level but still maintain the flavor of the dish: I deseeded all jalapenos and chipotles. Our mouths are still burning ;) The others eating it pretended to wipe sweat off their brows! :D We loved the addition of the avocado garnish especially. Thanks for sharing!
Wow, the description is right. It is fiery!! I followed the recipe except I used b/s thighs and left out the tortillas as I like to only sprinkle crispy broken chips on top.
Very delicious but I didn't want all that heat. I reduce the amount of chilies & left out the corn. I also doubled the beans to take the place of the corn. Made for PRMR
DH says a twelve. I made half a recipe and it is great. Loved the spice to it.
Great soup! I took a few liberties with the recipe, because while I love the flavor brought by chilies, my tolerance for heat is pretty moderate. I really appreciate how easy this goes together, everything that I needed was something that I had on hand in the pantry or freezer. I used b/s chicken thighs, replaced the Rotel with plain diced tomatoes, and omitted the jalapeno. I also cut the chipotle back to just a teaspoon. For garnishes, I used sour cream and shredded cheese. While I really enjoyed this soup, I have to say that if you don't enjoy fiery food, this may not be the recipe for you. Chipotles and jalapenos bring a lot of flavor along with their heat; and by omitting a large portion of them, I had to increase the cumin and chili powder in order to compensate. Even then, this was very spicy (for me), and I was glad to have the sour cream stirred in to cool my tongue. This dish was very welcome on a cold, wet night, and I wish I had the heat tolerance to enjoy it as written! Thank you for posting an awesome recipe!
Whew - this is great stuff! You weren't kidding about the spice - it's hot hot hot - but rich and flavorful too. I left out the onions and used less cilantro, otherwise made as specified. Served it with sour cream and shredded Monterrey Jack and really enjoyed - thanks for sharing the recipe!
This is awesome! My husband loves jalapenos, so this caught my eye. He is not a big soup person, but devoured this. Made exactly as stated except I left out the black beans as we are not fans. We dolloped with sour cream and fresh pico de gallo. Will make again this winter. Thanks for another yummy one.