Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Olive Oil; 2 cups White Onion, Chopped; 6 cloves Garlic, Chopped; 2 whole Anaheim Chili Peppers, Seeded And Chopped; 2 whole Poblano Chili Peppers, Seeded And Chopped; 2 whole Pasilla Chili Peppers, Seeded And Chopped; 6 whole Jalapeno Chili Peppers, Seeded And Chopped; 2 teaspoons Ground Cumin; 2 teaspoons Ground Coriander; 1-1/2 teaspoon Salt; 1/4 cups Tomato Paste; 8 cups Chicken Stock; 2 pounds Boneless, Skinless Chicken Breasts, Trimmed And Cut Into 1/2-inch Cubes; 2 cans Pinto Beans, Drained And Rinsed; 1 bag Frozen Sweet Corn; 1/2 cups Fresh Cilantro Leaves, Chopped; 4 Tablespoons Fresh Lime Juice; 2 teaspoons Paprika; 1 Tablespoon Cayenne Pepper; 1 teaspoon Oregano; 1 teaspoon Thyme; 1 teaspoon Black Pepper; 2 cups Vegetable Oil, For Frying; 8 whole Stale Corn Tortillas; 1/2 cups Sour Cream; 2 Tablespoons Chopped Chipotle Peppers In Adobo Sauce; 1 whole Avocado, Peeled, Seeded, And Chopped, For Garnish

Servings: persons

4 Tablespoons Olive Oil
2 cups White Onion, Chopped
6 cloves Garlic, Chopped
2 whole Anaheim Chili Peppers, Seeded And Chopped
2 whole Poblano Chili Peppers, Seeded And Chopped
2 whole Pasilla Chili Peppers, Seeded And Chopped
6 whole Jalapeno Chili Peppers, Seeded And Chopped
2 teaspoons Ground Cumin
2 teaspoons Ground Coriander
1-1/2 teaspoon Salt
1/4 cups Tomato Paste
8 cups Chicken Stock
2 pounds Boneless, Skinless Chicken Breasts, Trimmed And Cut Into 1/2-inch Cubes
2 cans Pinto Beans, Drained And Rinsed
1 bag Frozen Sweet Corn
1/2 cups Fresh Cilantro Leaves, Chopped
4 Tablespoons Fresh Lime Juice
2 teaspoons Paprika
1 Tablespoon Cayenne Pepper
1 teaspoon Oregano
1 teaspoon Thyme
1 teaspoon Black Pepper
2 cups Vegetable Oil, For Frying
8 whole Stale Corn Tortillas
1/2 cups Sour Cream
2 Tablespoons Chopped Chipotle Peppers In Adobo Sauce
1 whole Avocado, Peeled, Seeded, And Chopped, For Garnish

1
In a Dutch oven or large heavy pot, heat the oil on medium-high heat.
2
Add the onions, garlic, peppers, salt, cumin, and coriander and cook for 5 minutes.
3
Add the tomato paste and cook, stirring, for 1 minute.
4
Add the chicken stock and bring to a simmer.
5
Simmer for 20 minutes.
6
Add the chicken and simmer for 5 minutes.
7
Add the pinto beans, corn, cilantro, paprika, oregano, thyme, cayenne pepper, black pepper, lime juice, and stir well.
8
Simmer for 20 minutes or longer. (Soup is done at this point, but I like to simmer for 2 hours to allow the flavors to wed.)
9
Remove from the heat and cover to keep warm.
10
Chipotle Crema:
11
In small bowl mix sour cream and chopped chipotle peppers in adobo sauce.
12
Heat the oil in a heavy pot or electric fryer to 350 degrees F.
13
Cut the tortillas into strips. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes.
14
Remove with a slotted spoon and drain on paper towels. Season with salt.
15
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema.

3052

kcal

Calories

174

Fat

128

Carbs

251

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 27 ingredients. The key ingredients include: 4 Tablespoons Olive Oil, 2 cups White Onion, Chopped, 6 cloves Garlic, Chopped, 2 whole Anaheim Chili Peppers, Seeded And Chopped, and more.

Yes, Chicken 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 Tortilla Soup

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