A classic Mexican soup, made with onions, jalapenos, garlic, and tomatoes. Add earthy herbs, black beans, corn, and shredded chicken; and you have a hearty, warming meal. Top with shredded cheese, thinly sliced jalapenos, avocados, and sour cream……and dig in. Tortilla chips recommended.
Print
Chicken Tortilla Soup
Description
My take on the classic tortilla soup. Perfectly spiced and chock-full of chicken.
Ingredients
For the Soup:
2 tablespoons olive oil
1 medium red onion, coarsely chopped
4 cloves garlic, chopped
2 jalapeno peppers, chopped
1 cup dry white wine
1 28 oz can crushed tomatoes
1 14.5 oz can fire roasted tomatoes
2 teaspoons ancho chili powder
1 teaspoon chipotle chili powder
1 teaspoon Mexican oregano
1 ½ teaspoon smoked paprika
1 teaspoon cumin
3 cups chicken broth
½ orange, juiced
¼ teaspoon cayenne pepper
1 cup corn, either off the cob or frozen and thawed
4 cups shredded rotisserie chicken
Salt and freshly ground black pepper
For Serving:
Chopped cilantro
Diced avocado
Grated White Cheddar Cheese
Fried Tortillas Strips
Instructions
Heat oil in a medium sauce pan over high heat. Add onions and cook until soft, add the garlic and
peppers and cook until fragrant and soft. Add the wine and deglaze the pan. Add the tomatoes, chili
powder, chipotle chili powder, oregano, paprika, cumin, chicken broth, and orange juice; and bring to a
boil, lower heat to medium and simmer for 15 minutes to let the flavors combine. Carefully transfer the
mixture to a blender (in batches if needed), and blend until smooth. Return to the saucepan. Add the
cayenne pepper, corn, and rotisserie chicken. Simmer until the chicken is heated through. Taste and
season with salt and pepper accordingly. Serve with cilantro, avocado, cheese, and tortilla strips.
