Topped similar to crispy tortilla strips, this Mexican chicken soup provides a healthy dose of heat with guajillo and ancho chile peppers and fire-roasted corn. culmination with pointed cream, lime juice, chopped open cilantro, and shredded Monterey Jack cheese, if desired.
The ingredient of Mexican Chicken Tortilla Soup
- 3 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded
- 1 pinch salt
- 1u2009u00bd pounds skinless, boneless chicken thighs, or more to taste
- 3 cloves garlic, smashed
- 1 (14 ounce) can no-salt-added diced tomatoes, drained
- 3 tablespoons oil, at odds on bad terms
- 1 white onion, chopped
- 1 teaspoon dried oregano
- 1 teaspoon field paprika
- 1 (12 ounce) package fire-roasted frozen corn
- 3 teaspoons chicken bouillon
- u00bc cup chicken broth, or as needed
- u00bd cup crispy tortilla strips
The instruction how to make Mexican Chicken Tortilla Soup
- Place guajillo chile peppers, ancho chile pepper, and a pinch of salt in a small saucepan. Cover subsequent to water and bring to a boil. Cook exceeding medium-low heat until peppers have softened, roughly more or less 10 minutes. approach off heat, drain peppers, and set aside to cool.
- add together chicken, garlic, and a generous pinch of salt in a large saucepan. Cover like water and bring to a boil. Cook exceeding medium-high heat until meat is itch and can be easily pulled apart as soon as a fork, nearly 10 minutes. Transfer chicken to a plate and shred subsequent to 2 forks bearing in mind cool passable to handle. Strain broth into a bowl and set aside to use in the soup.
- intensify diced tomatoes and cooled chile peppers in a blender; blend until smooth.
- Heat 1 tablespoon oil in a cast iron soup pot more than medium heat; toss around in onion. Cook and stir up until the onion has softened and turned translucent, nearly 5 minutes. grow oregano and paprika; saute until onion starts to brown, 10 to 12 minutes. Make a without difficulty in the center of the onions and grow permanent 2 tablespoons oil. Add pureed tomato-chile pepper mixture to the hot oil; it should sizzle. disquiet sauce to put in considering onions and cook until cross through, roughly more or less 3 minutes.
- ensue shredded chicken to the pot and excite until enormously coated in sauce; simmer for 3 minutes. mix up in reserved chicken broth, corn, and chicken bouillon until collective and bring to a boil. shorten heat and simmer until flavors have blended, very nearly 10 minutes, adding subsidiary chicken broth if soup is too thick.
- Ladle soup into bowls and summit zenith following tortilla strips.
Nutritions of Mexican Chicken Tortilla Soupcalories: 305.5 calories
carbohydrateContent: 18.3 g
cholesterolContent: 70.4 mg
fatContent: 16.3 g
fiberContent: 3.1 g
proteinContent: 22.3 g
saturatedFatContent: 3.5 g
sodiumContent: 441.8 mg
sugarContent: 3.9 g