SPICY CHICKEN TORTILLA SOUP
MY FAVORITE SOUP. A SMOOTH AND SPICY CHICKEN TORTILLA SOUP.
skill level: BEGINNER | quantity: SERVES 4
LISTS
GROCERY LIST:
1-1 ½ pounds | Chicken Breast (boneless, skinless)
50-64 ounces | Chicken Stock
6 | Yellow Corn Tortillas (large size)
2 | Ears of Corn
3-5 | Tomatoes
1 | Jalapeño
1-2 | Habaneros
1 | Anaheim Pepper
1 | White Onion
3-5 | Garlic Cloves
1 | Lime
3 stems | Cilantro (optional)
3 tablespoons | Extra Virgin Olive Oil
1-2 teaspoons | Kosher Salt
½-1 teaspoon | Fresh Cracked Black Pepper
3 tablespoons | Tomato Paste
Tortilla Chips (optional)
Cotija Cheese (optional)
Avocado (optional)
Sour Cream (optional)
KITCHENWARE:
Dutch Oven or Large Pot
Immersion Blender or Blender
Measuring Spoons & Cups, Knife, Cutting Board, Wooden Spoon & Ladle
prep
Helpful tips!
I recommend starting with 1 habanero unless your palate can handle a high level of heat.
This can be made completely vegetarian by eliminating the chicken or substituting with black beans and replacing the chicken stock with vegetable stock.
COOK
SOUP:
1-1 ½ pounds | Chicken Breast (boneless, skinless)
50-64 ounces | Chicken Stock
3-5 | Tomatoes
1 | Jalapeño
1-2 | Habaneros
½ | White Onion
3-5 | Garlic Cloves
2 | Ears of Corn
3 tablespoons | Extra Virgin Olive Oil
1-2 teaspoons | Kosher Salt
½-1 teaspoon | Fresh Cracked Black Pepper
6 large | Yellow Corn Tortillas
1 | Anaheim Pepper
½ | Lime
3 tablespoons | Tomato Paste
50-64 ounces | Chicken Stock
TOPPINGS & ACCOMPANIMENTS: (OPTIONAL)
¼ cup | Cotija Cheese (crumbled)
3 stems | Cilantro
4-6 cups | Tortilla Chips
Avocado
Fill Dutch oven with water, about 2-inches deep, and bring to boil.
Cube chicken into large chunks, about 2-3-inch cubes. Add to boiling water, stirring occasionally, until cooked, about 3-6 minutes depending on thickness. Remove cooked chicken from water, let slightly cool and use two forks to shred chicken. Set aside. Dump out water.
Wash and dry veggies. Rough chop tomatoes, jalapeño, habaneros, onion and garlic. Shave corn off of cob. Add veggies to Dutch oven with 3 tablespoons of olive oil and set over medium-low heat. Add salt and pepper and cook stirring with a wooden spoon until veggies are broken down and simmering, about 10-15 minutes.
While veggies simmer, rough chop tortillas and slice Anaheim pepper down the middle. Once veggies have simmered, add chopped tortillas, whole Anaheim pepper with slice down the middle, tomato paste, chicken stock and juice from ½ of lime. Stir well, reduce heat to low and simmer for about 20-30 minutes, stirring occasionally. This can simmer at low for well over an hour to help enhance the flavors and really break down the soup.
Remove Anaheim pepper and purée soup to desired consistency using an immersion blender or in a blender. If using a blender, be careful and blend in small batches making sure not to fill up your blender more than ¼ of the way full! Too much hot liquid could cause your lid to pop off and create a hot mess…
Once blended, add shredded chicken and mix to combine.
Ladle into bowls and top with your favorite accompaniments such as cotija cheese, cilantro, tortilla chips or avocado!
