Chicken Tortilla Soup
A simple soup base where you can get creative with garnishes for extra flavor!
Servings: 6
Equipment
- Digital thermometer with pot clip for frying
Ingredients
For the Soup
- 1 ½ pounds bone-in skin-on chicken breasts
- 2 tablespoon Extra-virgin olive oil
- kosher salt and freshly ground black pepper to taste
- 1 tablespoon canola oil
- 1 small white onion or half a large diced
- 1 15 ounce can diced tomatoes
- 2 cloves of garlic chopped
- ½ medium jalapeno chile seeded and ribs removed, chopped
- 1 chipotle chile en adobo halved and seeded more or less depending on your taste
- 1 tablespoon of adobo sauce more or less depending on your taste
- 1 handful of fresh cilantro leaves chopped
- 1 teaspoon dired oregano preferably Mexican
- ½ teaspoon ground cumin
- 8 cups of chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15.5 ounce) can of white hominy, drained
- 1 cup frozen corn
- kosher salt and freshly ground black pepper to taste
For the Tortilla Strips
- 12 corn or flour tortillas cut into ¾-inch wide strips (I prefer the flour with this soup)
- Vegetable oil for frying
- kosher salt
Garnishes:
- Avocado diced
- Fresh cilantro leaves chopped
- Red onion diced
- Jalapeno seeded, ribs removed and finely diced
- Mexican Crema or sour cream
- Cotija cheese crumbled or Monterey Jack cheese, grated
Instructions
For the Soup
- Preheat the oven to 350ºF. Place the chicken breast skin side up on a rimmed baking sheet. Drizzle with oil and season with salt and pepper to taste. Roast in the oven for 35-40 minutes or until cooked through. Tent the chicken with foil and set aside to rest. When cool enough to handle, shred the chicken into bite-sized pieces, discarding skin and bones.
- While the chicken roasts, place the onion, tomatoes, garlic, chipotle chile, jalapeno chile, 1 teaspoon of the adobo sauce, cilantro, oregano, and cumin in a blender or food processor and purée until smooth. Heat the canola oil in a large dutch oven over high heat; add the tomato purée and a pinch of salt and cook, stirring frequently until the mixture has darkened in color and thickened, about 10 minutes. Add the broth, black beans, hominy, corn, and shredded chicken and bring to a boil. Simmer until heated through. Taste for seasoning, adding salt, pepper, and adobo sauce if needed.
For the Tortilla Strips
- While the soup is simmering, heat 1/2-inch of oil in a large fry pot to 350ºF. Add a handful of the tortilla strips to the hot oil. Use metal tongs to keep them from sticking together. Fry until golden and crisp, about 1-2 minutes. Transfer to a paper towel lined baking sheet and immediately season with kosher salt. Continue with the remaining strips.
- To serve, ladle the soup into bowls, top with tortilla strips, and garnish with the toppings of your choice. Enjoy!
Notes
Any leftover broth can be refrigerated or frozen for another meal.
Nutritional values do not include the garnishes.
Nutrition
Calories: 587kcal | Carbohydrates: 63g | Protein: 33g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 2851mg | Potassium: 773mg | Fiber: 11g | Sugar: 9g | Vitamin A: 230IU | Vitamin C: 12mg | Calcium: 182mg | Iron: 6mg
