Soups & Stewsculinaryhill
Chicken Tortilla Soup
This Chicken Tortilla Soup is made completely from scratch with fried tortillas, smoky tomato broth, and tender shredded chicken. It is a classic, done right.
👥 4 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 10 min🔥 Cook: 1h 20m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●dutch oven
- ●oven
- ●strainer
- ●cutting board
- ●baking sheet
- ●pan
- ●blender
- ●bowl
📝 Preparation Steps
1
To fry the tortilla strips:
2
Line a plate with paper towels. Heat ¼ to ½ inch of vegetable oil in a skillet or Dutch oven (or you can use a deep fryer). When the oil reaches 350 degrees, place a few of the tortilla strips in at a time to cook. (Be careful not to overcrowd the pot.)
3
Fry the strips for just a couple of minutes, until they start to turn light brown, remove from the oil and let drain on paper towels. Set aside.
4
To poach the chicken:
5
In a large pot or Dutch oven over medium-high heat, bring chicken broth, 2 onion quarters, 2 garlic cloves, cilantro, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a boil.
chicken broth8 cups
6
Add chicken breasts, reduce heat to low, cover, and simmer until chicken is cooked and registers 165 degrees on a digital thermometer, about 15 to ⏱️ 20 minutes.
7
Remove chicken to a cutting board and shred it into bite-sized pieces, discarding bones and skin. Strain broth through a fine-mesh strainer, discarding solids. Reserve broth and set aside.
8
To make the soup base:
9
While the broth is simmering, adjust an oven rack to 4 to 6 inches from the heat source and preheat broiler on HIGH. Line a baking sheet with foil for easy clean-up.
10
Arrange tomatoes, remaining 2 onion quarters, 2 garlic cloves, and tomatoes on the prepared sheet. Broil until vegetables are charred and sizzling, about ⏱️ 15 minutes, rotating pan every ⏱️ 5 minutes to ensure even broiling.
11
Transfer broiled vegetables to a blender. Add chipotle pepper. Process until smooth, about ⏱️ 30 seconds.
12
Add 1 tablespoon oil to the empty pot and heat until shimmering over medium-high heat. Add blended tomato mixture and 1/4 teaspoon salt. Cook, stirring frequently, until mixture is darkened and liquid is evaporated, about ⏱️ 10 minutes.
13
To make the soup:
14
Stir broth into tomato soup base and simmer until flavors meld, about ⏱️ 15 minutes, scraping any browned bits from the bottom of the pot.
15
Stir in shredded chicken. Continue to simmer until chicken is heated through, about ⏱️ 5 minutes. Remove from heat and season to taste with salt and pepper.
16
Place a small amount of tortilla strips in the bottom of each bowl. Ladle soup over the top. Serve with cheese, sour cream, avocado, cilantro, lime, and tortilla strips, or your favorite toppings.
Nutrition Facts
calories
446 kcal
fat Content
14 g
serving Size
2 cups
fiber Content
5 g
sugar Content
6 g
sodium Content
1985 mg
protein Content
46 g
trans Fat Content
0.04 g
cholesterol Content
126 mg
carbohydrate Content
33 g
saturated Fat Content
2 g
unsaturated Fat Content
10 g
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