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Chicken Tortilla Soup

by Chef Ana Pozo · Inspired With A Twist

Two matte gray-rimmed ceramic bowls of Chicken Tortilla Soup arranged overhead on a dark wood table

Ingredients

  • Shredded chicken breast or thigh
  • Olive oil
  • Poblano peppers, 1-2, sliced
  • Tomatillos, quartered
  • Roma tomatoes or your choice of tomatoes, quartered
  • 1 head of garlic, top cut off
  • Can of fire roasted tomatoes (diced, crushed)
  • Chicken stock
  • S + P
  • Cumin
  • Ancho chile powder
  • Smoked paprika
  • Dried oregano
  • Corn (can, frozen)
  • Canned beans
  • Cilantro
  • For toppings:
  • Sour cream
  • Cotija cheese
  • Avocado
  • Tortilla, sliced into strips and roasted until crispy
  • Jalapeno pepper
  • Lime

Instructions

  1. Preheat the oven to 400. Add the sliced poblano, tomatoes, tomatillo and garlic to a baking dish. Drizzle with olive oil and season with salt and pepper. Roast for about 15 min.
  2. When the veggies are done roasting, take half of the poblanos along with all the garlic cloves and add them to a food processor with some of the chicken stock and olive oil. Pulse until blended.
  3. Heat the olive oil in a large pot over medium-high heat. Add the rest of the roasted vegetables along with the can of tomatoes, chicken stock, the blended poblano/garlic mix, smoked paprika, cumin, oregano and ancho chile powder. Season with S + P. Bring it to a boil then turn the heat to medium-low.
  4. Add the shredded chicken, corn black beans and a handful of chopped cilantro and let it continue to simmer while you prepare your topping.
  5. Divide the soup among bowls and top with the tortilla chips and the rest of the toppings.
  6. Enjoy!