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Chicken Tortilla Soup

Chicken Tortilla Soup

This is a flavorful chicken based soup whose highlight is really the broth. Slightly spicy and packed with southwestern flavor, this one makes you feel like summer even on the coldest winter day. And if you want to really go the extra mile, I recommend you make your own tortilla strips-recipe below.
Course Soup
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Author Lane from With Two Spoons adapted from 100 Recipes (America's Test Kitchen)

Ingredients

  • SOUP:
  • 4 chicken breasts 2 pounds, trimmed
  • 1 onion quartered
  • 5 garlic cloves divided
  • 8 sprigs of cilantro
  • 8 cups chicken stock
  • 3 Roma tomatoes cored
  • 1 red pepper seeded and quartered
  • 2 chipotle peppers in adobo sauce
  • 1 jalapeno cored and seeded
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon oregano
  • 1 teaspoon olive oil
  • GARNISHES:
  • avocado cubed
  • cotija cheese crumbled
  • cilantro chopped
  • lime wedges
  • minced jalapeno
  • TORTILLA STRIPS:
  • 8 corn tortillas
  • 1 Tablespoon olive oil
  • 1 teaspoon salt

Instructions

  1. TO MAKE THE TORTILLA STRIPS:
  2. Preheat oven to 425ºF.
  3. Slice corn tortillas into 1/2 inch strips.
  4. Spread tortilla strips on baking sheets.
  5. Drizzle with oil and stir to evenly coat.
  6. Bake for 6 minutes, shake pan, and then bake for an additional 5-6 minutes until crispy. (Watch carefully the last few minutes, they burn quickly)
  7. Season with 1 teaspoon of salt (or more to taste).
  8. Allow to cool.
  9. TO MAKE THE SOUP:
  10. In a large pot, add chicken, 2 onion quarters, 3 garlic cloves, cilantro and 1/2 teaspoon of salt. Bring to a boil.
  11. Turn down to a simmer and cover. Cook until chicken is 160ºF on a meat thermometer (about 20 minutes).
  12. Remove the chicken to a large bowl. Shred chicken with 2 forks. Set chicken aside.
  13. Drain broth through a fine meshed sieve to remove solids. Set broth aside.
  14. Place tomatoes, red pepper, remaining 2 quarters of onion, chipotle peppers, jalapeño, cumin, and oregano into the bowl of a food processor.
  15. Process until smooth.
  16. Heat teaspoon of olive oil in a dutch oven.
  17. Add pureed tomato mixture and cook for approximately 10 minutes until bright red mixture darkens.
  18. Add broth to tomato mixture in the dutch oven and bring to a boil.
  19. Turn down heat and simmer for 15-20 minutes to allow flavors to combine.
  20. Add shredded chicken to the soup and simmer for additional 5 minutes.
  21. Taste and add salt as needed.
  22. Place tortilla strips in bowls and then ladle soup over strips.
  23. Garnish with cilantro, cotija cheese, avocado, lime wedges, and/or minced jalapeño.