Mexican Chicken Tortilla Soup
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
6
Recipe Icon - Master recipes
Source:

Ingredients for - Mexican Chicken Tortilla Soup

1. Dried guajillo chiles, stemmed and seeded - 3
2. Dried ancho chile, stemmed and seeded - 1
3. Salt - 1 pinch
4. Skinless, boneless chicken thighs, or more to taste - 1 ½ pounds
5. Garlic, smashed - 3 cloves
6. No-salt-added diced tomatoes, drained - 1 (14 ounce) can
7. Oil, divided - 3 tablespoons
8. White onion, chopped - 1
9. Dried oregano - 1 teaspoon
10. Ground paprika - 1 teaspoon
11. Fire-roasted frozen corn - 1 (12 ounce) package
12. Chicken bouillon - 3 teaspoons
13. Chicken broth, or as needed (Optional) - ¼ cup
14. Crispy tortilla strips (Optional) - ½ cup

How to cook deliciously - Mexican Chicken Tortilla Soup

1. Stage

Place guajillo chile peppers, ancho chile pepper, and a pinch of salt in a small saucepan. Cover with water and bring to a boil. Cook over medium-low heat until peppers have softened, about 10 minutes. Turn off heat, drain peppers, and set aside to cool.

2. Stage

Combine chicken, garlic, and a generous pinch of salt in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat until meat is tender and can be easily pulled apart with a fork, about 10 minutes. Transfer chicken to a plate and shred with 2 forks when cool enough to handle. Strain broth into a bowl and set aside to use in the soup.

3. Stage

Combine diced tomatoes and cooled chile peppers in a blender; blend until smooth.

4. Stage

Heat 1 tablespoon oil in a cast iron soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add oregano and paprika; saute until onion starts to brown, 10 to 12 minutes. Make a well in the center of the onions and add remaining 2 tablespoons oil. Add pureed tomato-chile pepper mixture to the hot oil; it should sizzle. Stir sauce to combine with onions and cook until heated through, about 3 minutes.

5. Stage

Add shredded chicken to the pot and stir until completely coated in sauce; simmer for 3 minutes. Stir in reserved chicken broth, corn, and chicken bouillon until combined and bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes, adding additional chicken broth if soup is too thick.

6. Stage

Ladle soup into bowls and top with tortilla strips.