Chicken & Chipotle Tortilla Soup + a Le Creuset giveaway

I believe that a bowl of soup can fix a multitude of problems, and although it might seem a bit excessive, I must say that I am constantly amazed by the healing power of food. I could be sick, in a bad mood, or wanting something comforting, and a bowl of soup can quite often be just what I need. When I was younger my mom would often make my sister and I fideo, which is a very popular Mexican noodle soup. Surprisingly enough, this soup was also something my grandmother would make for my mom when she was little, so a bowl of this really connects us all to each other in some beautiful way. My mom would serve it to me with a dollop of mayonnaise on top (no judgement) just like her mom would, and years later I couldn't imagine eating it any other way. As much as I wanted to make this for dinner, I was craving something a bit heartier, so I was drawn to another childhood favorite of mine: chicken tortilla soup. As I was making this soup I thought about how I wanted it to be a form of comfort for John and I, just like my mom's soup was for me. 

This soup can be made in a variety of ways, but the method I have for you is one of the most flavorful for this soup. In an effort to make it a little heartier than usual, I went ahead and added garbanzo beans and a little bit of corn flour to thicken up the broth (thanks Pioneer Woman for the tip!). I also wanted this soup to have a little smokey-yet-spicy kick to it, so adding a chipotle chile into the mix was a no-brainer. If you're not a big fan of spicy things, I would suggest using a smaller sized chili from the can, only adding the extra chipotle sauce to taste at the end. This way, you are guaranteed not to end up with a soup too spicy for your taste. Lastly, I wanted to mentioned that I had a lovely rotisserie chicken on hand which I used for this recipe; if that's not an option for you, no problem.  Just grab about 1-11/2 pounds of chicken breasts at the store, cook and shred them, then add to the soup.

I have to admit, I was especially excited to make this soup because the lovely people at Le Creuset sent me one of their incredible dutch ovens, which in my mind was the perfect vessel in which to craft my soup. Since I love my dutch oven so much, the lovely people at Le Creuset are giving me a 3-quart oval dutch oven to give to YOU! That's right! I'm hosting a giveaway. 

I hope this soup is the perfect answer to those rumbly tummies that are caving a bowl of pure comfort. Enjoy!

It's super easy to enter: simply leave a comment below and tell me what you would make in your new Le Creuset dutch oven. Extra entries are given to those who follow each of these social media accounts, IG:@LeCreuset & @Thebrokenbread. No purchase necessary, giveaway open to US residents only. Giveaway ends on February, 15th at 11:59 pm PST where the winner will be selected by raffelcopter at random. Must comment to win.



Chicken & Chipotle Tortilla Soup 

Serves 6

1 chipotle chile, plus 1 tablespoon sauce from can

1 (15-oz.) can diced tomatoes

2 tablespoons canola oil

3 gloves garlic, peeled

1 medium white onion, roughly chopped

1/4 teaspoon ground coriander

6 cups chicken stock

2 cups hot water, divided

2 tablespoons cornmeal

2 cilantro sprigs 

3 cups (12 oz) shredded chicken

3/4 cup cooked corn

1 can garbanzo beans, drained and rinsed

kosher salt and freshly ground black pepper

To Garnish

queso fresco

1-2 avocados, diced


3-4 radishes, thinly sliced

crema or sour cream

6 lime wedges

tortilla chips 

Equipment: Large pot, blender


Place chipotle pepper in a blender or food processor along with the tomatoes. And blend until smooth.

Heat oil in saucepan and cook garlic and onion until golden, 8-10 minutes. During the last minute add the coriander, then using a slotted spoon, transfer garlic and onion to the blender/food processor, and purée until smooth.

Pour tomato mixture into saucepan and cook over medium-high until thick, 8-10 minutes, then add the chicken stock and 1 1/2 cups water. With the remaining half cup of water, whisk in 2 tablespoons of cornmeal into the water and add to the pot. Stir the soup a few times, then add the shredded chicken, corn, garbanzo beans, and 2 sprigs of cilantro. Bring the soup to a boil, then reduce the heat to medium-low and simmer for 15 minutes.

Divide the soup between 6 bowls and garnish each with desired garnishes listed above.