Chicken Tortilla Soup
Made with shredded chicken, tomatoes and warm spices, this Mexican soup is delicious and healthy. Make crunchy tortilla strips to add some crunch, and have fun with this soup and get creative with the toppings!
- 7 cups chicken broth
- 2 chicken breasts boneless, skinless
- 4 med tomatoes roasted, see instructions
- 1 small yellow onion roughly chopped
- 3 cloves garlic peeled
- 2 pasilla or ancho chiles stemmed and seeded
- 1 tsp cumin
- 1/2 tsp paprika
- 6 white or corn tortillas
- 4 tbsp olive oil divided
- fresh lime juice
- shredded cheese
In a large soup pot, add the broth and chicken breasts and bring to a boil. Reduce the heat to a simmer and cook the chicken for 30 minutes. Remove the chicken from the pot and let it rest for 10 minutes. Shred, and set aside.
While the chicken is cooking, preheat the broiler and place the tomatoes on a baking sheet. Pop in the oven and broil for about 20 minutes, turning halfway through to get a char on all sides. Tomatoes will be mushy and slightly charred when they are ready. Remove the skin from the tomatoes.
Heat 1 tbsp of olive oil in a pan and on high heat, quickly fry the chile peppers for 1-2 minutes per side. Be careful not to burn the chile, because it will have a bitter taste.
In a blender, add the tomatoes, chile peppers and garlic. Blend until smooth
In a soup pot, add 2 tbsp of olive oil on medium-high heat. Place the blended ingredients in the pot. Cook for 5 minutes, then add the chicken broth, cumin and paprika and simmer for 30 minutes. Add the shredded chicken and cook for an additional 10 minutes.
Serve with a light squeeze of fresh lime juice in each bowl. Add whatever toppings you'd like.
For the crispy tortillas:
Preheat oven to 400 degrees. Lightly brush the tortilla shells in olive oil and place on a cookie sheet. Bake for 5-10 minutes until the tortillas start to lightly brown and become crispy. Cut into strips and serve with the soup.