Chicken Tortilla Soup
User Reviews
4.7
Chicken Tortilla Soup
Description
This Chicken Tortilla Soup begins by roasting Roma tomatoes until blistered and blackened, and carefully toasting dried pasilla chiles for smoky depth. Onion and garlic are sautéed until softened, then blended together with the roasted tomatoes and peppers to form a rich base. This mixture is simmered with chicken breast, chicken broth, black beans, corn, and lime juice, building layers of savory and bright flavors.
The soup is traditionally served with toppings including crumbly queso fresco, creamy avocado, chopped cilantro, and lime wedges for freshness. Crispy fried tortilla strips add crunch and authenticity to the dish. The cooking technique of blending roasted ingredients creates a smooth, flavorful broth paired with tender chicken and hearty beans.
Variations include substituting pasilla chiles with ancho chiles or using canned fire-roasted tomatoes. Using chicken thighs or shredded rotisserie chicken is suggested for enhanced flavor and convenience.
Ingredients
Chicken Tortilla Soup
- 6 large Roma tomato
- 2 Pasilla chile stemmed and seeded, dried
- 4 tablespoons olive oil divided
- ½ large onion thinly sliced, white
- 4 cloves garlic minced
- 1 ½ pounds chicken breast boneless, skinless
- 8 cups chicken broth
- 1 ½ teaspoon kosher salt
- 1 (15-ounce) can black beans drained and rinsed
- ¾ cup corn yellow kernels
- 2 tablespoons lime juice (about 1 lime)
- queso fresco for topping
- avocado for topping
- cilantro for topping, chopped
- lime for topping, wedges
Tortilla Strips
- ¼ cup vegetable oil
- 6 corn tortilla sliced into ¼-inch strips
Instructions
- Preheat the broiler. Line a small baking sheet with aluminum foil and arrange the tomatoes in a single layer on top. Broil for 8 to 10 minutes, flipping halfway through, until the skin is blackened and blistered. Set aside.
- Carefully toast the pasilla peppers over an open flame for a few seconds on each side until very fragrant. Alternatively, toast the peppers in a small skillet over medium-high heat for 10 to 20 seconds, until fragrant. Be careful not to burn the peppers. Set aside.
- Heat the oil in a large pot or Dutch oven. Add the onion and garlic and saute for 10 minutes, stirring occasionally, until softened.
- Add the cooked onion, garlic, toasted peppers, and roasted tomatoes to a large blender. Blend until completely smooth.
- Heat the remaining 2 tablespoons of oil in the same large pot of Dutch oven. Pour in the blended tomato mixture and cook for 5 minutes, stirring occasionally.
- Add the chicken breast, broth, and salt. Raise heat to high and bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until chicken is tender and cooked through.
- While the soup is cooking, make the tortilla strips by heating ¼ cup vegetable oil in a large skillet over medium-high heat. When hot, add in a handful of the tortilla strips and fry for about 60 to 90 seconds, or until golden brown and crispy. Transfer them to a plate lined with paper towels and repeat until all the tortilla strips are fried. Set aside.
- Remove the cooked chicken from the pot and transfer to a plate. Shred with 2 forks.
- Add the shredded chicken back to the pot along with the black beans and corn. Cook for 3 more minutes.
- Remove the pot from the heat and stir in the lime juice. Serve in bowls topped with tortilla strips, queso fresco, avocado, cilantro, and more lime wedges.
Notes
- If pasilla peppers are unavailable, dried ancho chiles provide a similar heat and flavor level.
- Fire-roasted canned diced tomatoes can substitute fresh tomatoes when necessary.
- Chicken thighs (bone-in or boneless) yield juicier meat and richer broth, or pre-cooked shredded rotisserie chicken can save preparation time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1/6th of recipe | |
| Calories | 352kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 40g | 80% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 88mg | 29% |
| Potassium | 678mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 89.1mg | 99% |
| Calcium | 90mg | 9% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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