Chicken Chile Tortilla Soup Recipe

Name: Chicken Chile Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tomatoes, large, ripe; 6 cups chicken broth (homemade or Organic boxed, not low sodium); 5 -6 tablespoons olive oil; 1 white onion, chopped; 6 garlic cloves; 2 cascabel chiles, wiped then stemmed & seeded, toasted; 2 pasilla chiles, large, wiped then stemmed & seeded, toasted; 1 chipotle chile with adobo sauce (1 tbsp sauce); 1 teaspoon cumin seed, toaste; 36 inches corn tortillas (preferably homemade or fresh locally made store-bought); 1 medium Hass avocado, ripe but still firm; 1 cup queso fresco, shredded (or cut into small cubes); 3 cups chicken, cooked, shredded (or organic deli chicken); 1 cup corn, roasted (removed from the cob (optional, I do this on the grill); 4 jalapenos, roasted and sliced. (optional); 1 lime, sliced into wedges for garnish; cilantro leaf, for garnish; 1 tomatoes, chopped, for garnish; sea salt and pepper

Servings: persons

3 tomatoes, large, ripe
6 cups chicken broth (homemade or Organic boxed, not low sodium)
5 -6 tablespoons olive oil
1 white onion, chopped
6 garlic cloves
2 cascabel chiles, wiped then stemmed & seeded, toasted
2 pasilla chiles, large, wiped then stemmed & seeded, toasted
1 chipotle chile with adobo sauce (1 tbsp sauce)
1 teaspoon cumin seed, toaste
36 inches corn tortillas (preferably homemade or fresh locally made store-bought)
1 medium Hass avocado, ripe but still firm
1 cup queso fresco, shredded (or cut into small cubes)
3 cups chicken, cooked, shredded (or organic deli chicken)
1 cup corn, roasted (removed from the cob (optional, I do this on the grill)
4 jalapenos, roasted and sliced. (optional)
1 lime, sliced into wedges for garnish
cilantro leaf, for garnish
1 tomatoes, chopped, for garnish
sea salt and pepper

1
Preheat oven to broil.
2
Remove cores from the tomatoes and lightly score the skin.
3
Place on broil pan and broil (rotating often) until the tomatoes are nicely roasted - as evidenced by blackened skins (approximately 15-20 minutes) Remove from the oven and allow to cool.
4
Turn oven temperature to 350.
5
Heat the chicken broth in a medium sauce pan to a simmer.
6
Place chiles in a bowl, cover and pour some of the heated chicken broth over the chiles to allow them to reconstitute -- approximately 15-20 minutes.
7
After they are soft, tomatoes should now be cool.
8
Cut tomatoes into quarters.
9
Place them along with the chiles, cumin seeds and the broth used for soaking and the garlic in a blender and blend until just coarsely chopped.
10
If necessary, add a touch more broth and continue to blend until smooth.
11
If you like it hot, add another pepper and allow to simmer - remove before straining.
12
Using a strainer, strain tomato mixture into the sauce pan or pot with broth.
13
Season with salt and pepper and allow to simmer (never boil) for about 20 minutes.
14
Taste for seasoning and heat.
15
Make tortilla strips.
16
Place tortillas in a stack and slice into triangles.
17
Cut each remaining stack of triangles into 1/4 inch strips.
18
Place all strips in a baking sheet and lightly drizzle with olive oil and dust with salt.
19
Gently toss strips until they are covered lightly with oil.
20
Spread the strips on the baking sheet so they are not over lapping and bake until crispy and golden - about 10-15 minutes.
21
Stir lightly during baking to ensure even baking on all strips.
22
Assembly:.
23
Slice avocados into equal slices.
24
Place 2-3 slices in the bottom of a soup bowl.
25
Place equal parts chicken, queso fresco, corn and tomato (optional) and tortilla chips in the bowl then gently ladle the broth into the bowls and serve.
26
Optional: roast jalapenos until soft and skin is slightly blackened.
27
slice and serve a few slices into each bowl.
28
Garnish with fresh cilantro.

3085

kcal

Calories

156

Fat

241

Carbs

207

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tomatoes, large, ripe, 6 cups chicken broth (homemade or Organic boxed, not low sodium), 5 -6 tablespoons olive oil, 1 white onion, chopped, and more.

Yes, Chicken Chile Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chile Tortilla Soup

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