Chicken Tortilla Soup
Stovetop Chicken Tortilla Soup with salty tajin chips and loads of toppings this soup is a touch spicy, has a good amount of tomato and is super warm and comforting. Made with house made authentic enchilada sauce, and slow roasted shredded chicken, it has all the flavours of a classic enchilada packed into a delicious bowl of soup.
Servings: 6
Ingredients
- 1 medium yellow onion
- 2 TBS olive oil
- 3 garlic cloves minced
- 400 g tinned San Marzano tomatoes crushed
- 4 cups chicken broth
- 1 1/2 cup enchilada sauce see notes
- 2 cups shredded cooked chicken or 3 boneless, skinless chicken breasts- see notes
- 6 corn tortillas
- Toppings: chopped cilantro green onions, shredded cheese, avocado, lime wedge, mexican crema
Instructions
- In a Dutch oven or large soup pot, heat olive oil. Once the oil is hot, sauté the onions until translucent. Stir in the garlic cooking 1 minute followed by crushed tinned tomatoes, broth and enchilada sauce. For the tomatoes, you can use your hands to crush them inside a bowl and pour them into the soup pot. Bring to a slow boil, cover and simmer 25 minutes.
- Once the soup has finished simmering, stir in the cooked chicken, continuing to cook until warmed through. About 10 minutes.
- Meanwhile make the crispy tortilla chip topping. Cut the corn tortillas into quarters, pile overtop together and cut into thin strips. Fry with oil in a pan a few minutes per side until golden and crispy, tossing ensuring not to stick together. Season chips with salt and tajin.
- `Add a small handful of chips to the bottom of each bowl, ladle the soup overtop and top as desired with shredded cheese, cilantro, onions, avocado, crema and more chips. Enjoy!
Notes
1 dried ancho chili
2-3 guajillo chile peppers
4 dried chile de Arbol
water
1 cup chicken broth
1 14oz can san marzano tomatoes
4 garlic cloves
1 medium yellow onion
1 tsp dried oregano
1 tsp ground cumin
1 chicken bouillon cube