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Fire Roasted Tortilla Soup

Fire Roasted Tortilla Soup

The zesty, savory flavors of tortilla soup are deepened with fire-roasted tomatoes. Adding tortilla strips to the bowl before ladling in the soup brings extra flavor and chewiness to each bite. Generous, multi-textural and fresh toppings are the signature of tortilla soup.

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Serves 6

Prep time 10 minutes

Cook time 25 minutes

Ingredients

Directions

  1. Pat chicken dry with paper towels. Heat oil in a 4 or 5-qt. saucepan or Dutch oven over medium-high heat. Add chicken and cook about 5 minutes without turning to sear. Flip chicken and push to one side of the pan. In the cleared area, add onion, cumin, chili powder and oregano; cook 5 to 6 minutes, stirring occasionally, until onions are softened.
  2. Add broth, fire roasted tomatoes, tomato sauce, corn and chiles; bring to a boil, scraping up browned bits from the bottom of the pan. Reduce heat and simmer 15 minutes, checking the chicken for doneness every few minutes (165°F internal temp and no longer pink inside). When cooked, remove chicken to a plate. While soup continues to simmer, shred chicken into bite-sized pieces with forks, then stir back into the soup.
  3. To serve, add a handful of tortilla strips to each bowl, then ladle soup over strips. Squeeze lime over each bowl and serve with more strips and toppings.

VARIATION: For Creamy Tortilla Soup, prepare recipe as directed, except stir together 3 Tbsp. softened cream cheese and a ladleful of hot soup broth in a small bowl until smooth. Stir into the soup when adding the shredded chicken in Step 2. 

TIPS: 

  • For a shortcut, use rotisserie chicken. Skip cooking the chicken in Step 1 and instead add 2 cups shredded rotisserie chicken with the tomatoes and broth in Step 2. 
  • Tortilla strips are found in the salad fixings section of the grocery store.

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