Chicken Tortilla Soup
This hearty chicken tortilla soup with a spicy broth is the perfect Mexican soup for dinner. It's thick, tomatoey, and loaded with avocado.
Servings: 8
Ingredients
- 4 hatch chiles roasted, stemmed and seeded, then diced {directions below}
- 28 oz. can whole peeled tomatoes
- 1/4 cup extra-virgin olive oil
- 1/2 yellow onion chopped
- 2 garlic cloves minced
- 1 teaspoon cumin
- 1 32- ounce reduced-sodium chicken broth
- 1 rotissaire chicken skin removed and white and dark meat shredded
- 1/4 cup cilantro chopped
Toppings:
- Gluten Free Tortilla Chips crushed
- Chopped fresh cilantro
- Avocado seeded, peeled and diced
Instructions
Hatch Chilis:
- Preheat broiler.
- Place Hatch chiles on broiler pan and broil until chiles turn black about 5 minutes, remove, flip chiles and blacken other side.
- Remove the chiles from the broiler and place them in a paper bag, food-safe plastic bag, or heat-safe bowl. Close the bag or cover the bowl, and let stand for 10 to 15 minutes. The steam will help loosen the peel from the chiles.
- To peel, pull the skin off the chile; it should come off fairly easily, but you can use a knife to cut away any stubborn bits. Remove seeds and dice.
Soup:
- Preheat a dutch oven over medium heat. Add remaining olive oil then add onions, cooking for about 3-4 minutes or until starting to soften. Add garlic and cumin, cook for another minute or two, stirring frequently.
- Add tomatoes, roasted chiles, chicken broth to pan and stir well. Allow to simmer for 10-15 minutes, then blend mixture well with a hand blender or use a blender blending in batches.
- Stir in shredded chicken allow to simmer for another 3-4 minutes.
- Stir in chopped cilantro and ladle into soup bowls.
- Add desired toppings and enjoy