When I moved to New York City, I craved a chicken tortilla soup like I used to find back home in Arizona. So, I made my own version with rotisserie chicken and packed it with flavor, using chipotle, tomatoes, garlic, cumin and coriander. Don't forget the toppings! I go for cilantro, avocado, queso fresco and lime juice with fresh, crispy tortilla strips.
Provided by Gabriela Rodiles
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, a pinch of salt and a few grinds of pepper and cook until very tender and browned in spots, about 6 minutes. Add the coriander and cumin and cook until the spices have toasted slightly and become fragrant, 1 to 2 minutes. Add 1 cup of the chicken broth, then scrape any browned bits from the bottom of the pot. Remove from the heat and let it cool for 5 minutes or so, then transfer it to a blender. Add the tomatoes, chipotle, the torn tortillas, 1/2 teaspoon salt and a few grinds of pepper. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute.
- Pour the soup back into the pot and stir in the remaining 3 cups chicken broth, 2 cups water and the shredded chicken. Bring to a boil over medium-high heat, then reduce to medium-low and gently simmer until the chicken is very tender and the soup has thickened slightly, about 20 minutes.
- Meanwhile, pour oil into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips, in two batches, and fry until golden brown and crisp, about 1 minute. Drain on a paper-towel-lined baking sheet and sprinkle with salt.
- Add the lime juice to the soup, then season with salt and pepper. Ladle into soup bowls, top with the crispy tortilla strips, reserved diced onion, cilantro, avocado and queso fresco. Serve with remaining lime wedges.
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Tyler Wilde
[email protected]I can't wait to try this soup. It looks so delicious.
Winfred Waithira
[email protected]This soup is a great way to warm up on a cold day.
Wahab Sundar
[email protected]I loved the addition of the avocado and cilantro. They really brightened up the soup.
Laughter World
[email protected]This soup is delicious and easy to make. I will definitely be making it again.
Doug Lillie
[email protected]I've tried several tortilla soup recipes and this one is by far the best. It's the perfect balance of flavors and textures.
Ali Munir
[email protected]This soup is a great way to use up leftover chicken. It's also a great freezer meal.
Asad King
[email protected]I'm not a huge fan of tortilla soup, but this recipe changed my mind. It's so flavorful and satisfying.
Happy Killmore
[email protected]This soup is so easy to make and so delicious. I love that I can use pantry staples to make it.
Inam Wazir
[email protected]I made this soup for a party and it was a huge hit. Everyone loved it and asked for the recipe.
Balkiss Anjorin
[email protected]I followed the recipe exactly and the soup turned out great. I especially liked the addition of the corn and black beans.
Imran Kawish
[email protected]This soup is amazing! The flavors are so rich and complex. I will definitely be making this again.
Sarah Nakibugwe
[email protected]I've made this soup several times now and it's always delicious. The crispy tortilla strips are the perfect touch.
SaNgwani Kaluba
[email protected]This soup is a lifesaver on busy weeknights! It's so easy to make and always a hit with my family. I love that I can use rotisserie chicken to save even more time.