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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.
Ingredients
Chicken & Marinade
3 boneless skinless chicken breasts
Juice and zest of ½ lime (don’t toss the lime once you juice and zest it)
Olive oil
2 tsp Goya Adobo all-purpose seasoning
Soup
3 poblano peppers
1 chipotle pepper in Adobo sauce
2 medium onions, diced
3 gloves garlic, grated using a zester
8 cups chicken stock
2 – 28oz cans petite diced tomatoes
1 – 14oz can black beans
1 – 14oz can corn
1 cup heavy cream
1½ cups monterey jack cheese + more for topping
1 tbsp + 1tsp cumin
1 tbsp kosher salt + more to taste
sour cream
olive oil
Tortilla Strips
6+ soft flour tortillas
olive oil
paprika
kosher salt
Instructions
Whisk together 1tbsp olive oil, lime juice, lime zest, and 2tsp Goya seasoning in a small bowl. Transfer to a quart-sized Ziploc bag. Add chicken breasts and the lime that was juiced and zested. 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.
Once the chicken has marinated, transfer it to a baking dish and cook fully. Pull or shred it and set aside. (Tip: If you have a KitchenAid stand mixer, cut each piece in half and add to the mixer bowl. Use the paddle attachment 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.)
Roast the poblanos until they’re slightly charred (unfortunately I don’t have a gas stove anymore, so I just put them on a baking sheet and put them in the oven at the same time the chicken is baking).
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. Chop the chipotle pepper and set aside with the poblanos. Dice onions, grate garlic, and set aside with the peppers.
Coat the bottom of the dutch oven in a small amount of olive oil. Add the onions, garlic, and peppers. 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 again, 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. Recover and reduce the heat to low.
Make the tortilla strips. 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.
Add the cheese to the soup and stir.
Ladle the soup into bowls. Top with sour cream, more cheese, and tortilla strips.
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