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
Units
Scale
- 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 1/2 cups
- 4 garlic cloves, minced
- 1 tablespoon salt, plus more to taste
- 1/2 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 1/2 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