I’ve always been a huge fan of chicken tortilla soup. This recipe is really similar to the one I made before, but I like the new and improved version a lot better! I didn’t have to troubleshoot this recipe at all for being too spicy or salty. This recipe makes a ton (6.75 quart dutch oven was full to the top!) It’s great reheated, so I’ll be having it for lunch this week.
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Chicken Tortilla Soup
A hearty, creamy chicken tortilla soup.
Servings: 6 quarts
- 3 boneless skinless chicken breasts
- 1 lime
- 2 tsp Goya Adobo all-purpose seasoning
- Olive oil
- 3 poblano peppers
- 1 chipotle pepper in Adobo sauce
- 2 medium onions diced
- 3 cloves garlic grated
- 8 cups chicken stock
- 2 28 oz cans petite diced tomatoes
- 1 14 oz can black beans
- 1 14 oz can corn
- 1 cup heavy cream
- 1½ cups Monterey Jack cheese plus more for topping
- 4 tsp ground cumin
- 1 tbsp kosher salt plus more to taste
- sour cream
- olive oil
- 6 soft flour tortillas
- olive oil
- kosher salt
- Whisk together 1tbsp olive oil, lime juice, lime zest, and 2tsp Goya seasoning in a small bowl. (Do not throw away the rest of the lime.)
- Transfer the mixture to a quart-sized Ziploc bag. Add the chicken. Close the bag, and toss to coat with marinade.
- Get as much air as possible out of the bag.
- Let marinate in refrigerator for about an hour, up to overnight.
- Once the chicken has marinated, transfer it to a baking dish and cook fully. Pull or shred it and set aside.
- Cut tortillas into quarters, then cut into strips.
- Toss with olive oil and sprinkle with kosher salt and paprika and toss again.
- Spread on a baking sheet lined with a silicone baking mat or parchment paper and bake at 350°. Check periodically to make sure none of them are burning, especially if you have hot spots in your oven.
- Stir them with tongs a few times throughout the baking process.
- Remove from the oven when they’re crunchy and golden.
- Roast the poblanos on a baking sheet under the broiler until they’re slightly charred.
- When the poblanos are cool enough to handle, preheat a dutch oven or other really large pot over medium heat. Peel off the and discard the poblano skins. Discard the seeds and membranes. Roughly chop, and set aside.
- Coat the bottom of the dutch oven in a small amount of olive oil.
- Add the onions, garlic, and poblanos. Cook, stirring frequently, until the onions are soft.
- Add the chicken stock. Bring to a boil, then reduce to a simmer. Simmer for a few minutes. Puree everything with an immersion blender.
- Add the tomatoes and black beans (including liquid from can) and stir to combine.
- Add the pulled chicken, salt, and cumin. Bring to a boil, then reduce to a simmer.
- Simmer covered for about 20 minutes.
- Add the corn, followed by the heavy cream. Stir constantly while adding the heavy cream. Stir in the cheese.
- Ladle the soup into bowls. Top with sour cream, more cheese, and tortilla strips.
If you have a KitchenAid stand mixer, cut each piece in half and add to the mixing bowl. Use the flat beater and beat for about 30-45 seconds, and it’ll pull it for you. Cover the mixer with a towel to pieces don’t fly everywhere.
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