Chicken Tortilla Soup
A rich and comforting soup made with tender shredded chicken, fire-roasted tomatoes, beans, hominy, and smoky chipotle, topped with crispy tortilla strips and fresh garnishes.
6
Serving
Ingredients
- 2 bone-in skin-on chicken breasts
- 2 tablespoons neutral oil such as avocado or vegetable oil, divided
- 1 medium yellow onion chopped
- 2 poblano peppers seeded and diced
- 1 red bell pepper chopped
- 1 jalapeño seeded and chopped
- 5 garlic cloves minced
- Kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 4 cups chicken stock
- 1 15-ounce can fire-roasted crushed tomatoes
- 1 15-ounce can fire-roasted diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can white hominy, drained and rinsed
- 2 –3 chipotle peppers in adobo minced
- 4 –5 corn tortillas cut into thin strips
- Vegetable oil for frying
- Lime wedges for serving
- Chopped cilantro for serving
- Crumbled cotija cheese for serving
- Sour cream for serving
Equipment
- Large pot
- Baking sheet
- Sharp knife
- Cutting board
- Tongs
- wooden spoon
- Ladle
- Paper towels
- Medium saucepan or skillet for frying tortilla strips
Instructions
- Step 1: Preheat the oven to 350°F. Heat 1 tablespoon of oil in a large pot over medium-high heat. Place the chicken breasts skin-side down in the pot and sear until deeply browned on both sides, approximately 4–5 minutes per side. Transfer the chicken to a baking sheet and roast in the oven for 25–30 minutes, or until the internal temperature reaches 165°F. Set aside to cool.
- Step 2: In the same pot, add the remaining tablespoon of oil. Add the chopped onion, poblano peppers, red bell pepper, and jalapeño. Sauté with a generous pinch of salt for 6–8 minutes, until softened and aromatic.
- Step 3: Add the minced garlic and sauté for 1 minute. Stir in the ground cumin, coriander, chili powder, and dried oregano, cooking for another minute to toast the spices.
- Step 4: Incorporate the tomato paste and stir continuously for 2 minutes until it deepens in color.
- Step 5: Pour in the chicken stock, crushed tomatoes, diced tomatoes, black beans, hominy, and chipotle peppers. Stir to combine and bring to a boil. Reduce the heat to low and simmer for 10–15 minutes.
- Step 6: Once the chicken has cooled slightly, remove and discard the skin and bones. Shred the meat and return it to the pot. Continue simmering for an additional 10–15 minutes to allow the flavors to meld.
- Step 7: Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Fry the tortilla strips in batches until golden brown and crispy, about 2 minutes per batch. Drain on paper towels and season lightly with salt.
- Step 8: Ladle the soup into bowls and garnish with crispy tortilla strips, a squeeze of lime, chopped cilantro, cotija cheese, and a dollop of sour cream as desired.
Notes
If preferred, rotisserie chicken may be substituted for convenience.
The soup base can be made in advance and stored; prepare garnishes fresh before serving.
The soup base can be made in advance and stored; prepare garnishes fresh before serving.
Nutrition
Serving: 1serving | Calories: 269kcal | Carbohydrates: 22g | Protein: 18g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 362mg | Potassium: 621mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1010IU | Vitamin C: 61mg | Calcium: 57mg | Iron: 2mg