A south-of-the-border inspired soup with shredded chicken and corn swimming in a mildly spicy broth with chipotle peppers and fresh lime for a tangy hint of citrus. A garnish of tortilla strips and avocado give it a crunchy, buttery bite.
For this recipe you make your own tortilla strips out of corn tortillas. They are quick and easy to make baking up crispy in the oven. A few tortillas also go into the soup to help thicken and flavor it.
Tortilla soup is one of those comfort foods I crave even during the summer. As written it seems a little simple but it will make your house smell like a home and bring everyone to the table. It’s packed with flavor and fun to eat.
A south-of-the-border inspired soup!
- Heat a tablespoon of oil in a Dutch oven over medium heat. Season the chicken with salt and pepper and cook 5 - 7 minutes on each side until browned and cooked through. Remove to a plate and set aside.
- Heat 2 more tablespoons of oil over medium-low heat and add the onion and garlic with a pinch of salt and pepper. Cook stirring often 5 minutes.
- Stir in the tomato paste and chipotle, cook 2 minutes, stirring often.
- Pour in the broth, water and 2 of the tortillas torn into small pieces. Turn the heat up and bring to a simmer, maintain a simmer for 10 minutes. Season the broth with salt and pepper to taste.
- Meanwhile preheat oven to 400 degrees F. Lightly grease a baking sheet. Cut the remaining tortillas into thin strips about 1/2-inch wide and spread out on the baking sheet. Sprinkle with salt and bake until crispy, about 8-10 minutes.
- Use a hand blender to puree the broth or use a blender (put a towel over the lid and hold down when blending or the steam will blow the top off) to blend until smooth. Return to the pan.
- Shred the chicken by hand or with 2 forks and add to the soup pot with the corn. Simmer 10 minutes. Squeeze in the juice of 1 lime and serve with the toasty chips, extra lime and cilantro plus your choice of toppings.
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