January 3, 2021
Chicken Tortilla Soup
This delicious and piquant Mexican soup is actually quite easy to make. Baking the chicken skin separately as the soup cooks yields a nice, crispy tortilla substitute. Top with your favorite garnishes such as fresh cilantro, sour cream, avocado, and cheese.
Servings: 6
Calories: 313kcal
Ingredients
Chicken Soup
- 1 tablespoon avocado oil
- 1 onion chopped fine
- 2 jalapeƱo chiles stemmed, seeded, and minced, or two tablespoons pickled jalapeƱos
- 6 garlic cloves minced
- 14.5 ounce can tomatoes crushed
- 1 tablespoon tomato paste
- 1 tablespoon canned chipotle in adobo sauce minced
- 1 1/4 teaspoons cumin
- 1 bay leaf
- 1 teaspoon oregano dried
- 6 cups chicken broth
- salt and pepper
- 1 1/2 pounds bone in skin on chicken thighs, skin removed and reserved
For Serving
- 1 avocado diced
- 6 tablespoons Monterey Jack cheese omit for dairy-free
- 1/4 cup fresh cilantro leaves
- 6 tablespoons sour cream or coconut cream with lemon juice, to taste
- 1 lime quartered
Instructions
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add the onions and jalapeƱo and cook for about 10 minutes, or until soft. Add the garlic and cook until fragrant, about one more minute. Add the tomatoes, tomato paste, chipotle in adobo, cumin, bay leaf, and oregano. Cook, for 5 minutes and then add the chicken broth. Bring to a boil. Add the chicken breasts and cook until they are cooked through, 20-30 minutes.
- While the chicken cooks, prepare the ātortillaā chicken skin chips. Preheat the oven to 400ĀŗF and line a rimmed baking sheet with parchment paper. Dry the skins well and then spread them flat onto the prepared baking sheet. Season lightly with salt and pepper. Bake for 20-30 minutes, or until golden and crisp. Set onto paper towels to remove excess fat. Break into bite size pieces
- Use tongs to remove the chicken and set in a bowl. Using two forks, shred the breast, discarding the bones.
- Blend half of the soup if you prefer a bit of body to it, otherwise you can leave it as is. Return the shredded chicken and stir until evenly combined. Serve with chicken chips, cheese, cilantro, sour cream, and lime.
Nutrition Facts
Chicken Tortilla Soup
Amount per Serving
Calories
313
% Daily Value*
Fat
16
g
25
%
Saturated Fat
5
g
31
%
Cholesterol
88
mg
29
%
Sodium
1202
mg
52
%
Potassium
1065
mg
30
%
Carbohydrates
13
g
4
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
30
g
60
%
Vitamin A
643
IU
13
%
Vitamin C
38
mg
46
%
Calcium
153
mg
15
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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