Mauricio's Tortilla Soup Recipe

• Level: Easy
• Yield: 8 servings
• Total Time: 50 min
• Active Time: 20 min

Nutritional Analysis Per Serving

Serving Size: 1 of 8 servings

• Calories: 553
• Total Fat: 24 g
• Saturated Fat: 10 g
• Carbohydrates: 44 g
• Dietary Fiber: 12 g
• Sugar: 9 g
• Protein: 44 g
• Cholesterol: 169 mg
• Sodium: 1732 mg

Soup Ingredients:

• 6 boneless, skinless chicken thighs, cut into bite-size pieces
• 1 mounded tablespoon Tex-Mex seasoning
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons salted butter
• 3 cloves garlic, minced
• 2 red bell peppers, diced
• 1 medium yellow onion, diced
• 3 tablespoons tomato paste
• 4 cups low-sodium chicken stock
• 4 cups hot water
• One 10-ounce can fire-roasted tomatoes and green chiles
• One 3.5-ounce can green chiles
• 2 chipotles in adobo, minced, plus 2 tablespoons adobo sauce
• Two 15-ounce cans black beans, drained
• 3 tablespoons masa harina
• 1 lime, juiced

Serving Toppings:

• 5 small corn tortillas, cut into 2-inch strips
• 3 scallions, sliced
• 1 cup sour cream
• 1 cup pico de gallo (store-bought)
• 1 cup crumbled queso fresco

Instructions:

1. For the soup: Place the chicken thigh pieces in a bowl and add the seasoning mix, along with a pinch of salt and pepper. Toss to coat evenly.
2. Heat the olive oil and butter in a large pot or Dutch oven. Once the butter is melted and the oil is hot, add the chicken thighs and brown on all sides, about 2 to 3 minutes, then transfer to a plate.
3. Add the garlic, bell peppers, and onion to the pot and cook, stirring, until the vegetables are tender, about 3 to 4 minutes. Stir in the tomato paste, making sure the vegetables are well coated. Return the browned chicken to the pot, then add the chicken stock, hot water, tomatoes and green chiles, green chiles, chipotles, and adobo sauce. Stir in the black beans and bring the mixture to a boil.
4. Mix the masa harina with 1/2 cup of water and stir into the soup. Reduce the heat to a simmer and cook for about 20 minutes; the soup will thicken slightly. Stir in the lime juice, taste, and adjust the seasoning as needed.
5. For serving: Stir in most of the tortilla strips just before serving.
6. Serve the soup topped with the remaining tortilla strips, scallions, sour cream, pico de gallo, and queso fresco.