Rachael Ray’s Soul-Warming Chicken Tortilla Soup with Chipotle

There’s something magical about a soup that can transport you. For me, Rachael Ray’s Chicken Tortilla Soup with Chipotle has always been that kind of dish. I remember the first time I made it, on a blustery autumn evening when the wind howled outside my kitchen window. The aroma of smoky chipotle and savory chicken began to fill the air, promising warmth and comfort. As I spooned the vibrant soup into bowls, topping it with crunchy tortilla chips, melty cheese, and a squeeze of fresh lime, I knew I’d stumbled upon a new go-to. It’s a dish that feels both rustic and refined, packed with bold flavors that dance on the palate, making it a true staple in my culinary repertoire.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Yield: Approximately 6 cups
• Dietary Type: Adaptable (contains chicken and dairy; can be modified)

Ingredients

Here’s what you’ll need to recreate this comforting classic:

• 3 cups chicken stock
• 1 lb chicken tenders
• 1 bay leaf, fresh if available
• 1 tablespoon extra virgin olive oil, 1 turn of the pan
• 4 slices bacon, smoky thick center cut, chopped
• 1 onion, finely chopped
• 4 garlic cloves, chopped
• 2 chipotle chiles in adobo, chopped, plus 2 tablespoons sauce
• 1 (28 ounce) can crushed fire-roasted tomatoes
• Salt, to taste
• 4 cups lightly crushed corn tortilla chips
• 2 cups shredded fresh smoked mozzarella cheese (or 2 cups smoked sharp white cheddar cheese, approximately 3/4 pound)
• 1 lime, cut into wedges
• 1/2 red onion, chopped
• Freshly chopped cilantro leaf, for garnish

Equipment Needed

You won’t need any highly specialized equipment for this recipe. A good sturdy pot or deep skillet, a sharp knife, a cutting board, a slotted spoon, and a strainer will be your main tools.

Instructions

Let’s get cooking! Follow these steps for a truly delicious bowl of soup:

1. Begin by bringing the chicken stock to a gentle simmer in a medium saucepan. Add the chicken tenders and the bay leaf to the simmering stock. Allow the chicken to poach for 6 to 7 minutes, or until just cooked through. This gentle poaching ensures the chicken remains tender and moist.
2. While the chicken is poaching, you can start building the flavorful base of your soup. Heat the extra virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add the chopped bacon and cook until it reaches a delightful crispness. Using a slotted spoon, carefully remove the cooked bacon from the pan, setting it aside on a plate lined with paper towels to drain.
3. After removing the bacon, you’ll likely have some rendered fat left in the pan. Drain off any excess, leaving about 2 to 3 tablespoons in the skillet. This flavorful fat will be the foundation for sautéing your aromatics.
4. Add the finely chopped onion to the skillet and cook for approximately 5 minutes, stirring occasionally, until it softens and becomes translucent. Then, stir in the chopped garlic and continue to cook for another minute until fragrant, being careful not to burn it.
5. Now, it’s time to introduce the smoky heat. Stir in the chopped chipotle chiles in adobo and the crushed fire-roasted tomatoes. Cook for a few minutes, allowing the flavors to meld and deepen.
6. Once the chicken has finished poaching, carefully remove it from the stock. You can either shred it or dice it into bite-sized pieces. Add the prepared chicken back into the soup pot with the tomato and chipotle mixture.
7. Next, strain the poaching liquid (the chicken stock) through a fine-mesh sieve to remove the bay leaf and any small bits. Pour the strained stock into the soup pot with the chicken and tomato mixture. Stir everything together.
8. Season the soup generously with salt to your liking. Remember that the bacon and cheese will also add saltiness, so taste as you go.
9. To serve, prepare your bowls. Place a generous pile of lightly crushed corn tortilla chips at the bottom of each soup bowl.
10. Cover the tortilla chips liberally with the shredded smoked mozzarella cheese (or smoked sharp white cheddar cheese).
11. Ladle the piping hot soup directly over the cheese and tortilla chips. The heat of the soup will begin to melt the cheese into a creamy, luscious layer.
12. Serve immediately with lime wedges, the chopped red onion, and fresh cilantro leaf on the side for guests to garnish their bowls as they please.

Expert Tips & Tricks

• Chipotle Heat: The intensity of chipotle chiles can vary. If you’re sensitive to spice, start with just one chile and the adobo sauce, and add more to taste. Conversely, for an extra kick, feel free to add more.
• Smoked Cheese Magic: The smoked cheese is what really elevates this soup. If you can’t find smoked mozzarella or cheddar, a good quality sharp white cheddar will still be delicious, though it will lack that distinct smoky depth.
• Tortilla Chip Texture: For the best texture, crush your tortilla chips just before serving. Overly crushed chips can become mushy. A rough chop with a knife or a quick pulse in a food processor works well.
• Make-Ahead Potential: The soup base (without the chips and cheese) can be made a day in advance. Reheat gently on the stovetop before serving and proceed with the garnishes.

Serving & Storage Suggestions

This soup is best served immediately after assembly to ensure the tortilla chips retain some of their crunch. The vibrant colors and fresh garnishes make for a beautiful presentation. For storage, allow any leftover soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding fresh garnishes as needed.

Nutritional Information

Here’s an approximate nutritional breakdown for a serving of this flavorful soup:

Nutrient	Amount per Serving	% Daily Value
Calories	615.6 kcal	31%
Total Fat	31 g	40%
Saturated Fat	11 g	55%
Cholesterol	127.7 mg	43%
Sodium	1202.6 mg	52%
Total Carbohydrate	39.2 g	14%
Dietary Fiber	4.6 g	16%
Sugars	10.5 g	21%
Protein	46.3 g	93%

Note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes.

Variations & Substitutions

• Vegetarian/Vegan Option: For a vegetarian version, omit the bacon and chicken. Use vegetable stock instead of chicken stock, and consider adding black beans or corn for extra heartiness. For a vegan option, use vegetable stock, omit the cheese (or use a vegan shredded cheese alternative), and ensure your bacon is plant-based or omit it entirely.
• Spicier Version: Add a pinch of cayenne pepper or a dash of hot sauce to the soup base for an extra layer of heat.
• Creamier Texture: If you prefer a creamier soup, you can stir in a dollop of sour cream or a swirl of heavy cream just before serving (ensure this aligns with your dietary needs).

FAQs (Frequently Asked Questions)

Q: Can I make this soup ahead of time?
A: Yes, you can prepare the soup base a day in advance and reheat it. Add the tortilla chips and cheese just before serving to maintain their texture.

Q: What kind of tomatoes should I use?
A: Crushed fire-roasted tomatoes are recommended for their smoky depth, but regular crushed tomatoes will also work well.

Q: Is it essential to use smoked cheese?
A: While regular mozzarella or cheddar will melt nicely, the smoked cheese adds a distinct and wonderful flavor that is characteristic of this recipe.

Q: How do I adjust the spice level?
A: You can control the heat by the amount of chipotle chiles and adobo sauce you add. Start with less and add more if you desire a spicier soup.

Q: Can I use pre-cooked chicken?
A: If you’re short on time, you can use rotisserie chicken. Shred or dice it and add it to the soup towards the end of the cooking process to warm through.

Final Thoughts

Rachael Ray’s Chicken Tortilla Soup with Chipotle is more than just a recipe; it’s an experience. It’s the kind of dish that brings people together around the table, sparking conversation and creating memories. The blend of smoky, spicy, and savory notes, combined with the comforting textures, makes it an absolute winner. Don’t hesitate to gather your ingredients and embark on this culinary adventure. I encourage you to taste, adjust, and make it your own. Serve it with a crisp, refreshing margarita or a cold Mexican beer for the ultimate dining pleasure. Enjoy every delicious spoonful!