Zesty Tortilla Soup
Submitted by jsun_g
Spicy chicken tortilla soup where crushed tortilla chips simmer right into the broth, thickening it and lending a toasty corn flavor. Chipotle and cayenne bring the heat, lime and cilantro the bright finish.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minThis chicken breast tortilla soup builds its body the clever way: instead of leaning on cream or flour, crushed tortilla chips simmer right into the broth.
Over 45 minutes on low, those tortilla pieces break down completely, thickening the soup and giving it a toasty corn flavor you can’t fake. It’s the trick that makes a simple broth taste like it cooked all day.
The heat comes from a trio of dried chiles, chipotle flakes, cayenne, and chili powder, so you stay in control of the burn. Sun-dried tomatoes add a concentrated, tangy-sweet depth alongside sauteed onion, red bell pepper, and garlic.
Sweating the vegetables in a separate pan before they hit the pot coaxes out their sweetness. A splash of fresh lime juice at the very end wakes everything up, and a scatter of crunchy tortilla strips on top brings the texture back.
Chef Tips
- Stir the soup now and then as it simmers so the dissolving tortilla chips don’t stick or scorch on the bottom.
- Add the lime juice off the heat at the end; cooking it dulls that fresh, citrusy brightness.
- Hold back some whole tortilla strips to scatter on top just before serving so they stay crunchy.
Variations
- Stir in black beans or corn kernels to bulk it up into a fuller meal.
- Top with diced avocado, shredded cheese, or a dollop of sour cream to tame the heat.
- Dial the cayenne and chipotle up or down to set your own spice level.
Ingredients
Directions
Bring chicken broth and water to a boil in large pot, reduce heat.
Add cubed chicken, seasonings (except lime juice), and crushed tortilla strips to broth, stirring occasionally.
Sauté chopped onion, red bell pepper, sun-dried tomatoes in separate pan using 2tbsp olive oil. Once they are sweated, add to soup pot.
Sauté minced garlic briefly in pan that was used for the onion/red pepper/tomatoes, with additional 1tbsp olive oil then add to soup pot.
Reduce heat to low, cover, and stir occasionally for 45 minutes. The tortilla pieces will break down, thicken the soup, and impart a corn flavor.
At the end of cooking, add a splash of lime juice if desired, and additional corn tortilla strips for crunch if desired. Also add salt as needed.
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