Smoky Spicy Chicken Tomato "Bisque" Recipe
Prep Time:
7 minutes
Cook Time:
1 hour, 5 minutes
Servings:
4 Servings
Ingredients
  • 1 pound bone-in, skin-on chicken legs or thighs
  • 2 stalks celery, roughly chopped
  • 2 large carrots, roughly chopped
  • 1 yellow onion, quartered
  • 1 bunch oregano
  • ½ cup butter (1 stick)
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup all-purpose flour
  • 2 tablespoons chipotle in adobo sauce, or to taste
  • 1 (28-ounce) can whole peeled tomatoes
  • 2 teaspoons salt, or to taste
  • 2 teaspoons black pepper, or to taste
  • ¼ cup heavy whipping cream
Directions
  1. Make the stock: Combine the chicken, celery, carrot, onion, and oregano in a large pot. Cover with 8 cups water.
  2. Bring to a simmer and cook until the chicken is pull-apart tender, about 30 minutes. Do not boil.
  3. Remove the chicken from the pot. Remove the skin, shred, and reserve the meat.
  4. Strain the remaining stock through a fine mesh strainer, pressing down on the solids. Reserve the stock.
  5. Make the bisque: Melt the butter in a large pot over medium heat.
  6. Add the diced onion, garlic, and bell pepper and cook until softened, about 5 minutes.
  7. Sprinkle with the flour and stir until a paste forms. Do not burn.
  8. Slowly whisk in the reserved chicken stock until no lumps remain.
  9. Add the chipotle in adobo, tomatoes, salt, and pepper.
  10. Bring to a boil, then reduce the heat and simmer for 20 minutes.
  11. Add the heavy cream and transfer the soup to a blender, working in batches, as needed. Cover the blender opening with a towel and blend until smooth. Alternatively, use an immersion blender.
  12. Pour the blended soup through a chinois strainer into a pot, using a ladle to push the soup through.
  13. Return the shredded chicken to the soup to warm it through.
  14. To serve, garnish with cilantro and tortilla strips, if desired.