Description
Rich chicken tortilla soup can be made without seasoning packets and canned sauces. Try this recipe served with crisp tortilla chips and creamy avocado.
Ingredients
Units
Scale
- olive oil
- 2 to 3 ears of sweet corn, kernels removed with a sharp knife
- 2 medium bell peppers, seeded and diced
- 3 stalks of celery, diced
- 4 carrots, sliced into thin disks
- Salt and pepper
- 1 large yellow onion, diced
- 4 cloves of garlic, minced
- 2 jalapenos, seeded and diced
- 2 tsp of ground cumin
- 1/2 cup (120 ml) of fresh cilantro, divided
- 9 to 10 corn tortillas, divided
- 6 cups (1440 ml) of chicken stock
- one 28oz (840 g) can of crushed tomatoes
- 2 to 3 cups (480-720 ml) of pulled or cubed cooked chicken
- lime wedges
- avocado
Instructions
- Heat 2 tbsp of olive oil a large heavy bottom stock pot or dutch oven. Add corn kernels, celery, carrot, and bell pepper. Season with salt and pepper and sauté for about 10 minutes. or until vegetables are beginning to soften and get some color in the pan. Transfer to a bowl and set aside, scraping everything out of the pan.
- Heat 2 more tbsp of olive oil in the same pan and add onion, garlic, jalapeño, & cumin. Season with salt and pepper and sauté for about 5 minutes. Add 1/4 cup of cilantro leaves and sauté for 5 minutes more, or until onions are soft and translucent.
- Scrape onion mixture into the pitcher of a powerful blender and add about 1 cup of chicken stock and 3 to 4 torn up corn tortillas (depending on how thick you want the soup). Purée the mixture until well blended and free of lumps. Transfer back to the pan and heat until it bubbles and just begins to thicken. Add crushed tomato, chicken stock, and cooked vegetables from before. Bring to a boil, reduce the heat, and simmer for 10 minutes. Add cooked chicken and cook for 10 minutes more.
- While soup simmers you can make your tortilla strips by slicing 6 remaining tortillas into strips and crisping in a cast iron skillet over high heat with 2 to 3 tbsp of olive oil. Stir very frequently and try to promote even browning. Once well browned and crisp transfer to a paper towel and sprinkle with salt. Alternatively, you could just crunch up a few tortilla chips.
- Serve the soup with a squeeze of fresh lime juice, a sprinkle of torn cilantro leaves, a few cubes or slices or avocado, and a few tortilla strips.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup, Main, Side
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320