Soup season is in full swing here in the Sanna-Dickerson household. We’re just about to turn the corner on December in Napa and the weather has become quite chilly. And there’s nothing more comforting than a heartwarming bowl of soup on a cold autumn evening. Especially when paired with a wine that makes all the flavors sing more beautifully. My husband is a self-proclaimed soup aficionado. He would slurp down bowls every night of the week if he could. So, it was quite the compliment when he told me that my chicken tortilla soup is his new favorite!
Why is This the Best Chicken Tortilla Soup Ever?
This soup hits all the right spots on the palate and all of the main components of creating a well-balanced dish with exceptional flavor. You’ll delight in savory saltiness from seasonings, toasted tortilla strips, and the chicken broth, plus fat from the cheese, avocado, sour cream, and chicken. All balanced out by acidity from fresh lime juice and heat from cumin, chili powder, red pepper flakes, and my not-so-secret ingredient – adobo chipotle peppers. This soup is such a satisfying medley of flavors that you’ll undoubtedly be serving seconds. Additionally, for those looking for healthy soup recipes with chicken, this one checks all the boxes.
How to Pair Wines with Spicy Cuisine
When determining what wines to serve with spicy dishes, remember that heat from chili affects wine in mainly two ways. First, chili heat enhances the perception of acidity, as well as bitterness and astringency from tannins on the palate. Similarly, the burning sensation from alcohol is also elevated by spicy flavors. Secondly, chili heat in foods will lessen the perception of body, richness, fruitiness, and sweetness in wine.
So, what does this mean when selecting wine pairings for spicy cuisine? Well, it sort of depends on the individual. Some people (like myself) love spicy foods and enjoy enhancing the burning sensation from chili heat with fresh, acidic wines. Others can’t handle a lot of heat and would rather have a low alcohol, fruit forward, and slightly sweet wine to counteract said burning sensation. Bottom line, avoid pairing high tannin and high alcohol wines with spicy foods. Instead, opt for fruit forward bottles of white wine, rosé, or low-tannin reds. If there’s a little residual sugar, that’s cool, too.
My Wine Pairing of Choice: Le Vieille Ferme Rosé
The French do a lot of wine styles very well, rosé among them. Most of my favorite rosé wines are from France and now I have a new one to add to my long list of go-tos. The Le Vieille Ferme Rosé is a blend of three of my favorite French varieties: Cinsault, Grenache, and Syrah. It’s elegant, fresh, and lively, showcasing a fruit forward palate brimming with stone fruit flavors followed by a dry, crisp finish. Just the way I like it. At $10 per bottle, this French wine offers great quality for the price. Making this an ideal wine to stock up on for the holiday hosting season or summer get-togethers.
The Best Chicken Tortilla Soup Recipe
This chicken tortilla soup recipe is so easy to prepare and loaded with flavor thanks to adobo chipotle peppers, cilantro, jalapeño, and fresh lime.
- 2 tbsp olive oil
- 1 celery stalk, finely diced
- 1 carrot, finely diced
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 2-3 2-3 adobo chipotle peppers, chopped (or just 1 if you’re spice sensitive)
- 1 jalapeno de-seeded and finely diced, plus more for garnish
- 1/2 cup cilantro, chopped
- 14.5 oz canned diced fire roasted tomatoes (1 can)
- 15.5 oz black beans, drained and rinsed (1 can)
- 32 oz chicken broth
- 2 limes 1 juiced for soup and more for garnish to taste
- 2 chicken breasts
- 1 tsp ground cumin
- 1 tsp chili powder
- salt, pepper, and red pepper flakes to taste
- shredded cheddar or Mexican blend cheese for garnish
- sour cream for garnish
- 1 avocado sliced, for garnish
- 8 corn tortillas cut into ¼ or ½ in. strips
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Preheat the oven to 350°F.
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Heat 1 tbsp of olive oil in a large pot with a pinch of red pepper flakes. Add the finely diced onion, celery, carrot, jalapeno, chopped chipotle peppers, and spices. Sauteé for 3-4 minutes over medium heat until onions are translucent. Add black beans, fire roasted tomatoes, and chicken broth. Bring to a boil and add 2 chicken breasts. If you feel more liquid is needed, add a bit of water.
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Meanwhile, season tortilla strips with 1 tbsp olive oil and chili powder, cumin, salt, and pepper to taste. Bake for 8-10 minutes or until crispy.
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Cover pot with a lid, reduce heat, and allow to boil for 15-20 minutes until chicken is cooked through. Pull out chicken breasts and shred each chicken breast using two forks. Return shredded chicken to pot. Add most of the cilantro and juice of one lime.
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To serve, garnish each bowl with tortilla strips, shredded cheddar cheese, a spoonful of sour cream, cilantro, sliced avocado, and a spritz of lime.
Craving More?
Check out my recipe for Mexican street corn soup paired with Le Vieille Ferme Blanc.
Or explore the best wine pairings for all of the flavors of fall in my free guide available here.
