Mexican Chicken Tortilla Soup recipe
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Ingredients
- 3 dried guajillo chiles, stemmed and seeded 1 dried ancho chile, stemmed and seeded 1 pinch salt 1 ½ pounds skinless, boneless chicken thighs, or more to taste 3 cloves garlic, smashed 1 (14 ounce) can no-salt-added diced tomatoes, drained 3 tablespoons oil, divided 1 white onion, chopped 1 teaspoon dried oregano 1 teaspoon ground paprika 1 (12 ounce) package fire-roasted frozen corn 3 teaspoons chicken bouillon ¼ cup chicken broth, or as needed ½ cup crispy tortilla strips
Nutrition Info
- 305.5 caloriescarbohydrate: 18.3 gcholesterol: 70.4 mgfat: 16.3 gfiber: 3.1 gprotein: 22.3 gsaturatedFat: 3.5 gservingSize: -sodium: 441.8 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Mexican Chicken Tortilla Soup
Directions
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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.
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.
Combine diced tomatoes and cooled chile peppers in a blender, blend until smooth.
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.
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.
Ladle soup into bowls and top with tortilla strips.