Mexican Chicken Tortilla Soup

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

1. 3 dried guajillo chiles, stemmed and seeded
2. 1 dried ancho chile, stemmed and seeded
3. 1 pinch salt
4. 1u2009u00bd pounds skinless, boneless chicken thighs, or more to taste
5. 3 cloves garlic, smashed
6. 1 (14 ounce) can no-salt-added diced tomatoes, drained
7. 3 tablespoons oil, at odds on bad terms
8. 1 white onion, chopped
9. 1 teaspoon dried oregano
10. 1 teaspoon field paprika
11. 1 (12 ounce) package fire-roasted frozen corn
12. 3 teaspoons chicken bouillon
13. u00bc cup chicken broth, or as needed
14. u00bd cup crispy tortilla strips

The instruction how to make Mexican Chicken Tortilla Soup

1. 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.
2. 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.
3. intensify diced tomatoes and cooled chile peppers in a blender; blend until smooth.
4. 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.
5. 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.
6. Ladle soup into bowls and summit zenith following tortilla strips.

Nutritions of Mexican Chicken Tortilla Soup

calories: 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
servingSize:
sodiumContent: 441.8 mg
sugarContent: 3.9 g
transFatContent:
unsaturatedFatContent: