This has become one of our favorite soups. It’s quick, tasty, filling and comforting. It’s easy to customize the level of heat, and the toppings add a lot of flavor and texture.
Chicken Tortilla Soup
Servings: 8
Equipment
- Blender
- Dutch oven
Ingredients
Soup
- 6 cups chicken stock
- 6 cups water
- 1½ lbs chicken thighs boneless, skinless
- 1 large onion
- 4 cloves garlic
- 3 tbsp chipotles in adobo
- ½ cup fresh cilantro
- 12 tortilla chips
- kosher salt and pepper to taste
- 1 large can black beans drained and rinsed (optional)
For Serving
- 1 avocado chopped
- ¼ cup cilantro minced
- sour cream
Instructions
Soup
- Combine chicken stock, water, chicken thighs, onion and garlic in a dutch oven or other heavy stock pot. Add salt and pepper to taste. Simmer over medium heat until thighs are tender and shredable, approximately 45 minutes.
- Remove chicken and shred. Set aside
- Skim out solids and place in blender with cilantro, chiles in adobo and tortilla chips. Add enough stock to half fill blender jar. Blend until completely smooth.
- Add shredded chicken, black beans and blended mixture to stock in pot and simmer to combine flavors, approx 15 minutes.
- Adjust seasoning with salt and pepper as desired.
- Serve with avocado, cilantro, sour cream and additional tortilla chips if desired.