Chicken Tortilla Soup with Crispy Tortilla Strips Recipe

Chicken Tortilla Soup with Crispy Tortilla Strips

• Difficulty: Easy
• Servings: 4
• Total Time: 45 minutes
• Active Time: 45 minutes
• Nutritional Information Per Serving: Calories 248, Total Fat 13 g, Saturated Fat 3 g, Carbohydrates 20 g, Dietary Fiber 5 g, Sugar 4 g, Protein 15 g, Cholesterol 39 mg, Sodium 785 mg

After relocating to New York City, I missed the chicken tortilla soup I used to enjoy back in Arizona. So, I created my own version using rotisserie chicken, infusing it with robust flavors like chipotle, tomatoes, garlic, cumin, and coriander. Don't overlook the garnishes! I like to finish with fresh cilantro, creamy avocado, queso fresco, lime juice, and crunchy homemade tortilla strips.

Ingredients

• 2 tablespoons vegetable oil, plus extra for frying
• 1 small white onion, chopped (reserve 1/4 cup for garnish)
• 4 garlic cloves, minced
• Kosher salt and freshly ground black pepper, to taste
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 4 cups low-sodium chicken broth
• 1 (28-ounce) can whole peeled tomatoes
• 1 small chipotle pepper in adobo sauce, from a 7-ounce can
• 8 corn tortillas, 2 torn into pieces and 6 sliced into thin strips (1/4-inch thick)
• 12 ounces shredded rotisserie chicken (about 3 cups)
• 2 limes, 1 juiced, 1 cut into wedges for serving
• Cilantro leaves, diced avocado, crumbled queso fresco for topping

Instructions

1. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the diced onion, garlic, a pinch of salt, and some freshly ground pepper. Cook until the onion is tender and has golden spots, about 6 minutes. Stir in the coriander and cumin, cooking for 1-2 more minutes until the spices release their aroma.
2. Pour in 1 cup of the chicken broth and scrape any browned bits off the bottom of the pot. Remove from heat and allow the mixture to cool for about 5 minutes, then transfer to a blender. Add the canned tomatoes, chipotle pepper, torn tortillas, 1/2 teaspoon salt, and additional pepper. Cover the blender lid partially open and place a kitchen towel over it to prevent splashes. Pulse until smooth, roughly 1 minute.
3. Return the blended soup to the pot. Stir in the remaining 3 cups chicken broth, 2 cups water, and shredded chicken. Bring the mixture to a boil over medium-high heat, then reduce to medium-low and simmer gently until the soup thickens slightly, about 20 minutes.
4. While the soup simmers, pour vegetable oil into a deep, heavy-bottom pot to about 2 inches depth and heat to 365F. Fry the tortilla strips in two batches until crisp and golden, about 1 minute each batch. Drain on paper towels and season with salt.
5. Add the lime juice to the soup. Adjust salt and pepper to taste. Serve the soup in bowls topped with the crispy tortilla strips, reserved diced onion, fresh cilantro, avocado, and queso fresco. Accompany with lime wedges.

Cook's Note: For mild heat suitable for families, use a single small chipotle pepper. If you prefer more spiciness, add the adobo sauce from the can a teaspoon at a time. When blending hot soup, allow it to cool slightly (about 5 minutes), fill the blender no more than halfway, keep the lid partially vented, and cover with a towel to prevent splattering. Pulse until smooth.