Chicken Tortilla Soup
This Chicken Tortilla Soup is so delightful! It's flavorful without being overly spicy. It's the kind of soup you won't get tired of having!
Ingredients
- 2 1/2 tbsp. olive oil, or as needed tips & tricks
- 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 tbsp. chipotle purée tips & tricks
- 1 tsp. Mexican oregano (substitute regular oregano)
- 1 tsp. ground cumin
- 6 cups low-sodium chicken broth, divided
- 1/4 tsp. ground Himalayan pink 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 tips & tricks
- 1/4 cup shredded Oaxaca cheese per bowl (substitute mozzarella cheese), or more to taste tips & tricks
- 1 large ripe avocado, stone removed, peeled and sliced, for garnish tips & tricks
- 1/2 tbsp. crema or sour cream per bowl, for garnish
- 1/3 cup fresh chopped cilantro, for garnish tips & tricks
Directions
- In a Dutch oven over medium heat, add olive oil and when it gets hot, add onions, jalapeno peppers, tomatoes, garlic, chipotle purée, oregano and cumin. Sauté the ingredients until softened about 8 to 10 minutes, stirring constantly. If more oil is needed, add a little.
- Pour in 2 cups of chicken broth and cook for 20 minutes.
- Transfer the mixture into the jar of a blender. Cover but remove the cap so the steam can escape and place a clean dish towel on top; 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 breasts, reduce the heat to medium and simmer until done, about 20 minutes.
- Meanwhile, prep the flour tortillas by cutting them in half. Take the two halves and cut them in half again. Take a section and cut it into strips of about ½-inch wide; set aside.
- In a cast iron pan, add canola 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.
- Back to the soup… Remove the chicken and place it 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 the lime juice and stir well. Bring it back to a gentle simmer and let it cook for 5 minutes.
- To serve, ladle the soup into serving bowls and garnish with ¼ cup Oaxaca cheese, a couple of slices of avocado, a few strips of fried tortilla, a big dollop of crema and for the finishing touch, sprinkle on some fresh chopped cilantro.