1teaspoonregular chili powderuse your favorite blend
115 ounce can crushed tomatoes
1quartchicken stock4 cups
115 ounce can white beans (great northern or cannellini), drained and rinsed
1poundcooked chickenbones and skin removed, shredded or cubed (if you've cooked the chicken yourself, reserve the thigh and wing bones)
1/4cuphalf and half
1cupshredded melting cheesesuch as quesadilla or oaxaca
2tablespoonschopped cilantrofor garnish
sour creamfor garnish
tortilla stripsfor garnish
Heat the oil and butter in a 4 to 5 quart dutch oven or stock pot. Add the onions, peppers, celery, and a big pinch of salt, and cook until soft, about 5 minutes. Add the garlic and tomato paste, and cook until the garlic is fragrant (just 30 seconds or so), and stir into the other veggies. Sprinkle the chili powders over the vegetables, and stir for 15 seconds, to bloom the spices.
Add the crushed tomatoes, stock and beans (and reserved chicken bones if using). Raise to medium-high, and bring to a light boil, then reduce to medium-low, and cover partially with a lid to maintain a gentle simmer. Cook for 15 to 20 minutes.
Remove and discard the chicken bones (if using). If you'd like a smooth, creamy soup, run an immersion blend through the soup to break down the beans. Or leave it beany; your choice.
Stir in the chicken meat, the dairy, and half of the shredded cheese. Stir well to combine.
To serve, ladle the soup into bowl, and top with some of the cilantro, a dollop of sour cream, a sprinkle of the extra shredded cheese, and a generous amount of tortilla strips.
White Bean Chipotle Chicken Tortilla Soup was originally published on https://soupaddict.com/white-bean-chipotle-chicken-tortilla-soup/