Description
A hearty and flavorful chicken tortilla soup filled with spices and topped with fresh ingredients.
Ingredients
Scale
- 1 tbsp olive or avocado oil
- 1/2 large yellow onion (sliced)
- 1 lbs chicken breasts
- 6–7 cups water
- 1 whole bay leaf
- 1 tsp salt
- 1 tbsp olive or avocado oil
- 1/2 large yellow onion (diced)
- 0 lb large tomatoes (skin peeled off, diced)
- 1 chipotle pepper in adobo sauce
- 3 garlic cloves (crushed and minced)
- shredded chicken (from above)
- 4–5 cups chicken stock (from above)
- 2 tbsp tomato paste
- 1 tsp ancho chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp white granulated sugar
- 1/2 tsp dried oregano
- 1/2 cup heavy whipping cream
- 1 tbsp minced fresh cilantro
- 1/2 lime (juice only)
- shredded cheese
- sour cream
- toasted tortilla strips
- chopped green onions
Instructions
- Preheat a large Dutch oven or a soup pot over medium heat and add oil. Add sliced onions and sauté for a couple of minutes until fragrant.
- Add water, bay leaf, and salt. Bring to a boil. Scald the tomatoes at this point to make it easier to peel the skin off.
- To scald the tomatoes: Make a crisscross cut at the bottom of each tomato, drop them into boiling water and let them boil for about 45 seconds. Remove them with a slotted spoon and set aside.
- Add chicken breasts to the pot, lower the heat and cook the broth for about 1 1/2 hours, skimming off any foam that appears at the top.
- Take the chicken breast out of the pot, place them into a bowl, and shred using two forks.
- Pour the broth through a strainer and discard the cooked onions and bay leaf.
- Return the pot to heat, add some oil, and sauté diced onions until golden. Add diced tomatoes and chili pepper, cook until softened, then add minced garlic and sauté until fragrant.
- Add shredded chicken and mix. Stir in the broth, tomato paste, and seasoning. Bring to a simmer.
- Lower the heat and let the soup simmer for about 15 minutes.
- Add lime juice and minced cilantro, cook for a few seconds, then add heavy whipping cream. Heat through and remove from heat.
- Top each serving bowl of soup with any of your favorite toppings.
Notes
- Enjoy your soup with fresh toppings such as avocado, green onions, or extra cilantro for added flavor!
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg