Treat yourself to a deliciously savory broth infused with chile peppers, juicy shredded chicken, and crispy oven-baked corn tortillas. Top that with creamy avocado, crumbled cheese, and a sprinkle of fresh cilantro. This hearty chicken tortilla soup is a meal that'll leave you feeling satisfied and happy.
I have to admit writing down this recipe was a bit of a challenge. I wanted to make sure it was authentic yet easy to follow. There are quite a few steps involved, even though the ingredients list is short. The soup doesn't rely on a bunch of dry seasonings, so it's important to give each ingredient the special attention it deserves.
In the end, I think I was able to make something authentic and simple. However, I want to provide you with some instructions going forward:
Follow the recipe carefully, and all the components will come together at the right moment, exactly when you need them!
Read on for all the loving details, or skip on down to the recipe card!
Featured Ingredients
Read below about a few of the ingredients used in this dish.
Dry peppers - At first, I was a little intimidated by dried chile peppers. I didn't know which ones would give me the right flavor and heat. And I wasn't sure how to use them!
But I soon discovered that they are super easy to use, cheap, and have a long shelf life. Plus, they give your food a unique flavor that you just can't get from regular spices. So if you want to take your chicken tortilla soup to the next level, don't be afraid to use dried chile peppers!
Heat - I didn't want it to be spicy, so I chose very mild peppers. If you want more heat, replace the New Mexico chile with a dried chipotle pepper or chiles de arbol.
Chicken - In this recipe, I use skin-on, bone-in thighs. The skin and bones lend to the depth of flavor of the broth, and dark meat tends to be more forgiving for cooking and reheating. However, I think chicken breast is more common for this soup. Whatever you use, make sure it's bone-in to help fortify the flavor.
Oven-roasted tomatoes - I don't know why, but roasting my own tomatoes was an enjoyable part of the process of making this hearty chicken tortilla soup. But hey, if you're in a rush, using a can of roasted tomatoes works just fine.
Tools for the job
- sheet pan
- 5 quart or larger pot, small pot
- cutting board and sharp knife
- measuring cups and spoons
- tongs, wooden spoon
- mesh strainer
How to make this dish – the details
- Preheat the oven to broil or high-broil. Salt the chicken on all sides, including under the skin.
- Line a sheet pan with parchment paper. Cut the tomatoes in half lengthwise from the core to the end and place them cut-side up on the pan. Add a pinch of salt and pepper and a few teaspoons of olive oil. Place sheet pan on the highest rack position for approximately 5-10 minutes until the tomatoes are charred and slightly softened.
- Once the tomatoes are cooked, turn them over on the pan using tongs and remove and discard the skin by pinching the top and pulling away. Then, place the tomatoes on a cutting board to dice them. Remember, it's important to allow them to cool down before slicing to avoid getting squirted by hot tomato juice.
- While the tomatoes are cooking, warm the large pot over medium-high heat. Pull stems off the peppers and slice them up one side to remove the seeds. (Kitchen shears work great for this!) Then, add the dry peppers to the hot pot and toast them for 5-7 minutes, looking for blackened skin but not burnt. Reduce the oven to 400°F once the tomatoes are out.
- While the peppers are toasting, bring 2 cups of chicken broth to a boil in the small pot. Turn the heat off, add the toasted peppers to the pot, and cover. Let set for 10 minutes to soften them. Once done, place the peppers in the blender and pour the broth through a strainer into the blender to catch any seeds. Then, blend the peppers and broth together until completely liquified.
- Wipe out any leftover dry pepper bits from the larger pot and return the medium-high heat. Place the chicken thighs into the dry pot with the skin side facing down. No oil is required as the chicken's fat will render out, resulting in crispy skin. Cook until the skin crisps up and the chicken releases easily from the pan. Flip and cook the other side for approximately 5 minutes before transferring them to a plate. Discard the skin.
- In the large pot with the chicken fat, add the diced onion and garlic, stirring to coat them in the fat. Sprinkle with a pinch of salt and pepper. Continue to stir and cook until the onions have softened.
- When the onions and garlic have cooked, return the chicken back to the pot with the diced tomatoes, broth puree, the rest of the chicken broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 30 minutes. When they are fully cooked, remove the chicken pieces and pull the meat off the bone, shredding it as well, and set aside.
- NOTE: If you prefer a smoother broth, after the onions and garlic are cooked, add them to the blender with the peppers and tomatoes and blend until very smooth. Then, pass the liquid through a strainer back into the pot along with the remaining broth and the chicken thighs. Simmer for 25-30 minutes, then remove the chicken to shred.
- As the other ingredients cook, cut the corn tortillas into 1" strips. Either toss them in olive oil or coat them with cooking spray, then spread them out evenly on a sheet pan. Place the pan in the oven and toast the strips for 10-12 minutes rotating the pan halfway through. Keep an eye on them and look for a slight darkening in color, but be cautious as they can easily become overcooked.
- To prepare the soup bowl, start by placing some tortilla strips and a generous amount of shredded chicken. Next, pour the soup over them. Sprinkle more tortilla strips, diced avocado, and cilantro for added flavor and texture.
Please leave a comment and let me know what you think of this Hearty Chicken Tortilla Soup!
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Hearty Chicken Tortilla Soup
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten Free
Description
This hearty chicken tortilla soup has a savory chile pepper-infused broth, shredded chicken, corn tortilla strips, avocado, crumbled queso fresco, and fresh cilantro.
Ingredients
- 4 roma tomatoes, sliced in half
- 1 dry ancho chile pepper
- 1 dry New Mexico chile pepper
- 1 dry guajillo chile pepper
- 2 quarts chicken broth
- 1 pound skin-on, bone-in chicken thighs, salted
- 1 large onion, diced, about 1 ½ cups
- 4 garlic cloves, minced
- 1 tablespoon salt, plus more to taste
- ½ teaspoon pepper, plus more to taste
- 8 small corn tortillas, sliced 1" wide
Toppings
- queso fresco, crumbled
- fresh cilantro, roughly chopped
- avocado, diced
Instructions
- Heat the oven to Broil. Line a sheet pan with parchment paper. Salt 1 pound of chicken thighs (about ½ teaspoon of salt), getting it under the skin as well.
- Cut the tomatoes in half from core to end, place them on the parchment-lined sheet pan, and season with salt, pepper, and olive oil. Roast the tomatoes, cut side up, for about 10 minutes or until they've charred. Remove the skin by gently pulling it away and discard. Dice the tomatoes and set aside.
- Lower the oven temperature to 400°F. Warm the small pot on the stove with 2 cups of chicken broth. Bring to a boil and then turn off and cover to keep warm.
- Warm the large pot on the stove over medium-high heat. Toast the dry peppers for 5-7 minutes in the small pot. Then, add them to the pot of hot chicken broth and cover for 10 minutes so they will soften, about 10 minutes. When they are ready, puree the peppers and broth.
- Wipe pepper crumbs from the large pot and return it to medium-high heat. Add the chicken thighs, skin side down. Cook the chicken until the skin is crispy, then flip them over and cook for about 5 minutes longer. Set the chicken on a plate, discarding the skin.
- Next, add onions and garlic to the chicken fat left in the pot. Cook and stir until they've softened. Then add the skinless chicken back to the pot with the diced tomatoes, broth puree, remaining chicken broth, salt, and pepper. Simmer for 30 minutes, then remove the chicken pieces with tongs and set aside to cool.
- Oil or spray the sliced tortilla strips and spread them evenly on a sheet pan. Cook in the oven for about 5-10 minutes or until slightly darkened.
- Shred the chicken when it is cool enough to handle.
- To serve, place tortilla strips and shredded chicken in a bowl and pour the soup over them. Add diced avocado, crumbled cheese, and cilantro for garnish.
Notes
NOTE: Delicious additions to this soup are corn or beans to be added to the pot during the last 10 minutes of cooking time. For more toppings try diced bell peppers, jalapenos, and/or sour cream.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stove-top, oven
- Cuisine: Mexican
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