Smoky Chicken Tomato Bisque Recipe
Prep Time:
30 minutes
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • ¼ cup olive oil
  • ½ cup diced yellow onion
  • ½ cup diced celery
  • ½ cup diced peeled carrots
  • 3 large cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 chipotle peppers in adobo sauce, chopped
  • 2 (14-ounce) cans diced fire-roasted tomatoes
  • 2 tablespoons fresh thyme leaves, divided
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 8 ounces shredded smoked chicken
  • 4 slices crusty sourdough bread
  • 2 tablespoons unsalted butter, softened
  • 4 ounces smoked gouda or smoked cheddar cheese, thinly sliced
Directions
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onion, celery, carrots, and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
  3. Add the smoked paprika, oregano, salt, and pepper. Stir and cook for 1 minute.
  4. Stir in the chipotle peppers, tomatoes, 1 tablespoon thyme, and chicken broth. Bring to a simmer.
  5. Reduce heat to low and simmer for 20 minutes.
  6. Turn off the heat and use an immersion blender to puree the soup. Blend entirely for a smooth consistency or leave a little texture, if desired. (Alternatively, you can use a high-speed stand blender to process the soup.)
  7. Stir in the heavy cream.
  8. Add the smoked chicken and heat through over medium-low heat, about 10 minutes.
  9. While the soup simmers, place a saute pan over medium heat.
  10. Spread the softened butter on one side of each of the bread slices.
  11. Place two slices butter side-down in the hot pan and top with the cheese slices.
  12. Place the two remaining slices of bread, butter side-up, on the cheese.
  13. Grill the sandwiches for about 2 minutes per side, or until the cheese has melted.
  14. Transfer the grilled cheese to a cutting board and cut into small cubes to make croutons.
  15. Serve the soup in warmed bowls and garnish with the remaining 1 tablespoon of thyme leaves and some of the grilled cheese croutons.