chicken tortilla soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3-3.5lbs chicken thighs (approx 20-25 thighs)I large onion, diced5 cloves garlic1 tbsp olive oil1 can chipotles in adobo (7 oz)2 tsp cumin2 tsp chili powder1 tsp garlic powder1/2 tsp cayenne1/2 tsp spanish paprika1 tsp cocoa powder1 tsp salti large box chicken broth (32 oz)1 large can tomatoes (28 oz)1/4 cup tomato paste3 bay leaves1 tbsp Balsamic Vinegar
Serving Size: makes 6 2-cup servings
Preheat oven to 300 degrees.
In cast iron dutch oven, heat olive oil over medium heat and add onion, sauteeing until translucent. (5-8 minutes)
Add garlic and sautee until fragrant (1-2 minutes)
Add chipotles and adobo sauce, tomatoes, tomato paste and chicken broth.
Add all dry spices and stir to mix throughly. Taste and adjust spices. (remember that the chicken will absorb a lot of spice.)
Add chicken thighs and stir to combine. heat over medium high until mixture begins to simmer.
Transfer to oven and bake for one hour.
Remove from oven and separate chipotle chilis and chicken thighs from broth.
Roughly shred chicken.
Add 1-3 chioptle chilis back into broth if you want a spicier soup.
Puree broth with an immersion blender (optional -- soup is great both ways.)
Add chicken back to soup and heat on low for 10 minutes til chicken is hot and broth has saturated. (This can be extended at low heat, and the chicken will absorb more of the flavor of the broth.)
Serve with avacado and tortilla chips if desired.
Preheat oven to 300 degrees.
In cast iron dutch oven, heat olive oil over medium heat and add onion, sauteeing until translucent. (5-8 minutes)
Add garlic and sautee until fragrant (1-2 minutes)
Add chipotles and adobo sauce, tomatoes, tomato paste and chicken broth.
Add all dry spices and stir to mix throughly. Taste and adjust spices. (remember that the chicken will absorb a lot of spice.)
Add chicken thighs and stir to combine. heat over medium high until mixture begins to simmer.
Transfer to oven and bake for one hour.
Remove from oven and separate chipotle chilis and chicken thighs from broth.
Roughly shred chicken.
Add 1-3 chioptle chilis back into broth if you want a spicier soup.
Puree broth with an immersion blender (optional -- soup is great both ways.)
Add chicken back to soup and heat on low for 10 minutes til chicken is hot and broth has saturated. (This can be extended at low heat, and the chicken will absorb more of the flavor of the broth.)
Serve with avacado and tortilla chips if desired.
Nutritional Info Amount Per Serving
- Calories: 395.5
- Total Fat: 13.7 g
- Cholesterol: 212.9 mg
- Sodium: 1,578.9 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 3.7 g
- Protein: 52.8 g
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