Mexican Chicken Tortilla Soup

Mexican Chicken Tortilla Soup

Recipe by Chef Dra from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

6

6 servings

  • 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 (Optional)
  • ½ cup crispy tortilla strips (Optional)

Instructions

  • 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.

Nutritional Facts

Per 6 servings

  • Calories: 306
  • Carbohydrate: 18g
  • Fat: 16g
  • Fiber: 3g
  • Protein: 22g
  • Sugar: 4g

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