1hr 36min prep: 14min cook: 1hr 22min
A hearty and delicious recipe that will satisfy a soup craving or a taco craving any night of the week.Notes:
- Crispy tortilla strips are often sold at stores near the croutons, but it’s easy to make them yourself too.
I used a combination of white breast meat and dark thigh meat; however, you can opt for all the same kind if you prefer.
Corn tortillas should be gluten free, but it’s always a good idea to check the label to be sure.
Ingredients
Produce
- Fresh Cilantro — 1 Cup
- Fresh Lime Juice — 1 Tablespoon
- Garlic — 3 Cloves
- Onions — 1 Cup
- Poblano Pepper — 1 Cup
- Red Bell Pepper — 1⁄2 Cup
Meat & Seafood
- Chicken Breasts, Skinless And Boneless — 1⁄2 Pound
- Chicken Thighs, Skinless And Boneless — 3⁄4 Pound
Cheese & Lunchmeat
- Cheddar Cheese, Shredded, Optional — 1⁄3 Cup
Dairy & Eggs
- Sour Cream, Optional — 1⁄4 Cup
Bread & Bakery
- Corn Tortillas — 6
Canned Goods, Soups & Mixes
- Canned Tomatoes, Diced — 1 ( 14 Ounces )
- Chicken Stock, Low Sodium — 2 Cups
Frozen
- Corn, Frozen — 1 Cup
Spice & Baking
- Black Pepper
- Chili Powder — 1 Tablespoon
- Cumin — 1⁄2 Tablespoon
- Dried Oregano — 1 Teaspoon
- Kosher Salt
- Paprika — 1 Tablespoon
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 2 Tablespoons
- Vegetable Oil — 1 Cup
Equipment
Kitchen Supplies
- Paper Towels
Appliances
- Stove Top — 2
Cooking Equipment
- Can Opener
- Chef’s Knife
- Cutting Board
- Immersion Blender
- Ladle
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large
- Pot, Large (4-6 QT)
- Saute Pan, Medium (10″-12″)
Prep Steps
- Finely chop the onion to measure the indicated amount.
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add to the onions.
- Cut both ends off the red bell pepper. Cut in half down the middle and remove the core and seeds. Roughly chop, then add to the onions and garlic.
- Cut both ends off the poblano pepper. Cut in half down the middle and remove the core and seeds. Roughly chop, then add to the onions, garlic and bell pepper.
- Pick cilantro leaves off the stems to measure the indicated amount. Set aside.
- In a large bowl, combine the chili powder, paprika and cumin.
Cook Steps
- Cut chicken breasts in strips, then season the strips and thighs with salt and pepper. Press into the chili mixture to coat both sides.
- Heat a large pot over medium-high heat. Add olive oil and warm.
- Once oil is hot, add the chicken. Oil should sizzle when chicken is added. Sear until both sides are nicely browned, rotating as they cook to brown evenly, about 5 minutes. Transfer chicken to a platter. Save the pot.
- Place the chicken pot back over medium heat. There should be enough oil to cover the bottom of the pot. If not, add a little more olive oil and warm.
- Once oil is warm, add the onions, garlic, peppers and dried oregano. Crush the dried oregano between your fingertips as you add it to the pot. Season with salt and pepper, then cook until vegetables are really soft, about 5-7 minutes. Stir often.
- Once vegetables are softened, pour in canned tomatoes and chicken stock. Use a spoon to scrape up any browned bits on the bottom of the pot. Season with salt and pepper, then bring liquid to a boil.
- Once boiling, add the chicken back to the pot and lower heat. Simmer until chicken is very tender and pulls apart easily, about [25-35 minutes]. If liquid starts to cook out, add more chicken stock.
- After the chicken is tender, remove from pot again. Let chicken cool slightly until it is easier to handle.
- Tear or roughly chop half the tortillas and place in the simmering soup. Cook until tortillas are very soft, about 5 minutes. Cut the remaining tortillas into long, thin strips, about 1/4 inch thick.
- Prepare a plate with layers of paper towels.
- Heat a medium saute pan over medium-high heat. Pour in vegetable oil and warm.
- Once oil is hot, gently add the thin tortilla strips. Oil should sizzle when you add the strips. Fry until golden and crispy, about 2-3 minutes. Tortillas will crisp up first, but give them time to turn golden brown too. Transfer to the plate lined with paper towels and season with salt while warm. Don’t crowd the pan. Work in batches if necessary.
- Once tortillas in the soup are soft, stir in the cilantro, then use an immersion blender to puree the soup until smooth and thick. Stir in the fresh lime juice and frozen corn. Keep the soup over low heat.
- Use your hands or two forks to shred the chicken, and add it back to the pot. Taste the soup for final seasoning, and add salt and pepper to taste if necessary.
- Ladle the chicken tortilla soup into soup bowls. Top with crispy tortilla strips, and if desired, sour cream or cheddar cheese.