Hearty Chicken Tortilla Soup
This hearty chicken tortilla soup is packed with flavor and is sure to fill you up. The chipotle peppers add a nice smoky flavor, while the jalapeños add a bit of heat.
by Katie Aubin and Karlee Rotoly
Total Time
1 hr 25 min
1 hr 25 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 10 min
1 hr 10 min
Total Time
1 hr 25 min
1 hr 25 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 10 min
1 hr 10 min
Ingredients
for 8 servings
-
8 oz large white onion, roughly chopped (225 g) - 6 cloves garlic
- 1 jalapeño, seeded and roughly chopped
- 1 chipotle pepper in adobo sauce, to taste
-
1 cup fresh cilantro, loosely packed (40 g) - 4 roma tomatoes, roughly chopped
-
1 lb boneless, skinless chicken thighs (455 g) - kosher salt, to taste
-
1 teaspoon dried oregano -
2 tablespoons olive oil, divided -
8 cups low sodium chicken stock (2 L) -
25 oz hominy, drained and rinsed (625 g) - 2 red bell peppers, seeded and chopped
-
¼ cup lime juice (60 mL)
For Serving
- onion, finely chopped
- fresh cilantro
- avocado, thinly sliced
- cotija cheese, crumbled
- tortilla strips
- lime wedge
Nutrition Info
Shop ingredients with-
Calories
924
-
Fat
64g
-
Carbs
68g
-
Fiber
6g
-
Sugar
21g
-
Protein
14g
Estimated values based on one serving size.
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Preparation
- Add the onion, garlic, jalapeño, chipotle peppers, cilantro, and tomatoes to a food processor. Puree until well combined, with no large pieces remaining, about 2 minutes. Set aside.
- Season the chicken thighs on both sides with salt and the oregano.
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side, until golden brown. Transfer to a cutting board. Shred the chicken using 2 forks. Set aside.
- Add the remaining tablespoon of olive oil to the same pot if it appears dry. Pour the reserved puree into the pot. Cook over medium-high heat for 10 minutes, until the liquid has started to evaporate. Reduce the heat to medium and continue cooking until nearly all the moisture has been cooked out and the puree has reduced to a dark paste, stirring occasionally to prevent burning, about 20 minutes.
- Pour in the chicken stock and stir, scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Stir in the shredded chicken and bring to a simmer.
- Once the stock is simmering, stir in the hominy and bell pepper. Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld. Add the lime juice and season with salt to taste.
- Serve the soup hot, with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges alongside for topping.
- Enjoy!
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Tips
-
Jennifer Moreno
This soup is so yummy. Only changes I made was, I used a rotisserie chicken instead of cooking my own and added corn and black beans instead of the hammony. Absolutely TASTY 😋
2019-08-13T20:51:55Z Helpful (7) -
jujadavila
Only used 1/2 a jalapeño and 1 chipotle because my 5 yr old daughter was going to eat as well. She loved it. Wasn’t spicy at all. Also, I only used 1 lime. You can add more after it’s served if you want. Finally, be patient when reducing all the liquid from the salsa. It takes a while. Delicious in the end!!!
2019-07-23T21:47:09Z Helpful (5) -
catherine thompson
This recipe has all the things I love! I live for cilantro and chicken and lime. It's all perfect. And DON'T skimp on making the sauce/paste..its what makes the entire dish! Definitely making again and again!
2019-08-22T02:48:54Z Helpful (4) -
Deerox 777
Wow so yummy 😋.. I boiled the chicken with sazon and garlic and used that water for the base. Then I fried the chicken to make it brown. Fried my own tortilla chips. Couldn't get Hominy so I added corn and black beans. Put some white vinegar to make it more tangy. Finally I served ot with some yellow rice amd salad, everyone loved it. Must do it again 👍
2019-09-13T03:41:41Z Helpful (3)
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