Chicken Tortilla Soup
The most perfect chicken tortilla soup you'll ever make, inspired by Cafe Terra Cotta in Tucson, AZ.
Equipment
- 4-Quart Pot with Lid
- Cordless Rechargeable Stainless Steel Immersion Blender
- Stainless Steel 12-inch Lock and Release Tongs
- 7" Vegetable Knife
- Boos Block Walnut Cutting Board
- Maldon Flaky Sea Salt
Ingredients
- 2 teaspoons olive oil
- 1 cup onion roughly chopped
- 3-4 cloves garlic roughly chopped
- 1 each jalapeno pepper stem and seeds removed, roughly chopped
- kosher salt and freshly cracked black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon ground chipotle pepper
- 1 14-ounce can fire roasted tomatoes and green chiles
- 3 cups chicken stock
- ¾ cup black beans
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
Toppings
- shredded cheese colby jack / monterey jack / pepper jack your choice
- quartered limes
- cubed avocado
- cilantro
- sliced green onions
- 2 small corn tortillas cut into thin strips
- sliced jalapenos
Instructions
- Heat a large saucepan over medium high heat. Add the onion, garlic and jalapeno and sauté for until the onion is translucent and the jalapeno softens. Season with the salt, pepper, dried oregano, cumin and chipotle pepper. Stir to combine and cook for 1-2 minutes until the spices toast.
- Add the fire roasted tomatoes and the chicken stock and bring the mixture to a boil. Reduce to a simmer and simmer for 30 minutes.
- Using an immersion blender, blend the soup ingredients until smooth. Taste and adjust salt and pepper as needed. Add black beans, corn and shredded chicken.
- Divide the soup into 4 bowls and top with cheese, avocado, cilantro and crisp tortilla strips. Add extra lime juice if desired and/or jalapeno slices. Serve immediately.
- To make the tortilla strips: In a small skillet, heat the vegetable oil over medium high heat. Once hot, add the tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crisp. Remove the tortillas once crisp with a pair of tongs and transfer them to a paper towel lined plate to dry.
Notes
When you shred your own chicken - use a stand mixer to do it in 15 seconds! It's my favorite hack! The flavor starts at the very beginning of this recipe - so be sure to sweat the onions and jalapeños to really start developing flavors at the early stages.
Nutrition
Serving: 1bowlCalories: 277kcalCarbohydrates: 36gProtein: 21gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 37mgSodium: 554mgPotassium: 589mgFiber: 6gSugar: 7gVitamin A: 557IUVitamin C: 11mgCalcium: 77mgIron: 2mg
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