chicken tortilla soup

Name: Chicken Tortilla Soup
Prep time: 20 min
Cook time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 2 1/2 tablespoon(s) olive oil, or as needed; 1 cup(s) onions (red or yellow), finely chopped; 1 large jalapeño pepper (about 1/3 cup), seeded, ribs removed and finely chopped; 2 large roma tomatoes, washed and quartered; 4 large cloves garlic, pressed; 1 tablespoon(s) chipotle purée; 1 teaspoon(s) mexican oregano (substitute regular oregano); 1 teaspoon(s) ground cumin; 6 cup(s) low-sodium chicken broth, divided; 1/4 ground himalayan sea salt, or to taste; freshly ground black pepper, to taste (i always use mixed peppercorns); 2 large chicken breasts, halved; 3 large flour tortillas; canola oil as needed, for frying; 1/4 cup(s) freshly squeezed lime juice; 1/4 cup(s) shredded oaxaca cheese per bowl (substitute mozzarella cheese), or more to taste; 1 large ripe avocado, stone removed, peeled and sliced, for garnish; 1/2 tablespoon(s) crema or sour cream per bowl, for garnish; 1/3 cup(s) fresh chopped cilantro, for garnish

15 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Jan 9, 2020

This Chicken Tortilla Soup recipe is so delightful! It's flavorful without being overly spicy. This is the kind of soup you won't get tired of having!

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A soup bowl garnished with a dollop of sour cream, fried tortilla chips, an avocado slice and chopped cilantro.

prep time 20 Min

cook time 1 Hr

method Stove Top

yield 4-6 servings

Ingredients

2 1/2 tablespoons olive oil, or as needed
1 cup onions (red or yellow), finely chopped
1 large jalapeño pepper (about 1/3 cup), seeded, ribs removed and finely chopped
2 large roma tomatoes, washed and quartered
4 large cloves garlic, pressed
1 tablespoon chipotle purée
1 teaspoon mexican oregano (substitute regular oregano)
1 teaspoon ground cumin
6 cups low-sodium chicken broth, divided
1/4 ground himalayan sea salt, or to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
2 large chicken breasts, halved
3 large flour tortillas
canola oil as needed, for frying
1/4 cup freshly squeezed lime juice
1/4 cup shredded oaxaca cheese per bowl (substitute mozzarella cheese), or more to taste
1 large ripe avocado, stone removed, peeled and sliced, for garnish
1/2 tablespoon crema or sour cream per bowl, for garnish
1/3 cup fresh chopped cilantro, for garnish

How To Make chicken tortilla soup

Step 1

In a Dutch oven over medium heat, add oil and when hot, add onion, jalapeno pepper, tomatoes, garlic, chipotle purée, oregano and cumin. Sauté the ingredients, stirring constantly, until very soft, about 8 to 10 minutes. If more oil is needed, add a little. Pour in 2 cups chicken broth and cook for 20 minutes.

Step 2

Transfer the mixture into the jar of a blender. Cover but remove the cap so the steam can escape and cover with a clean dish towel; process on low speed until very smooth. Return the mixture to the Dutch oven, increase the heat to high and pour in the remaining 4 cups of chicken broth. Season with salt and pepper and bring to a boil. Add chicken halves, reduce heat to medium and simmer until done, about 20 minutes.
Step 3

Meanwhile, prep the flour tortillas by cutting in half. Take the two halves and cut in half again. Take a section and cut it into strips of about ½-inch wide.
Step 4

In a cast iron pan, add oil and bring the temperature to between 350ºF to 360ºF. Working in batches, add the strips in a single layer and flip them until golden brown, about 45 seconds. Transfer them to a plate lined with paper towels to remove any excess oil. Set aside while frying the remaining strips.
Step 5

Back to the soup… Remove the chicken and place in the bowl of a stand mixer with the paddle attachment on; process on medium speed until shredded, about 30 to 45 seconds. Return the shredded chicken back to the Dutch oven, pour in lime juice and stir well. Bring it back to a gentle simmer and let it simmer for 5 minutes.
Step 6

To serve, ladle soup in bowls and garnish with ¼ cup Oaxaca cheese, a couple slices of avocado, a few strips of tortilla, a big dollop of crema and for the finishing touch, sprinkle on fresh chopped cilantro. Serves 4
Step 7

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=o3EbgHcCS5w
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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