Spicy Chicken Tortilla Soup | Recipe | Chicken Soup with a Kick

I found this recipe in The El Paso Chile Company's Sizzlin' Suppers.  This soup was really spicy, but good.  While I thought the tortilla strips looked nice, they were a tad bland.  Perhaps add a little salt to them before baking.  If you're pressed for time, I'd just crumble up a few nachos chips and toss them in the soup. 

You can find canned chiptoles in adobe in the ethnic aisle in most supermarkets.  I suggest finely chopping them up.  If you get a big chunk of one, you'll be reaching for the water.  Also, instead of canned mild green chiles, buy a jar of chiles.  They'll last longer in the fridge and the chile juice can be used for an added kick in other recipes.

The original recipe called for 2c garbanzo beans, 1-1/3c green peas and 2c spinach leaves.  I opted to not to add those in.  The soup was hearty enough and I wanted it to be a starter, not a main meal. 

Spicy Chicken Tortilla Soup
Yields: 8 servings

9 6" corn tortillas, cut into 1/4" wide strips
nonstick cooking spray
2 Tbsp olive oil
3-1/2 lb chicken, cut into 8 pieces
2 medium onions, chopped
3 medium carrots, cut into 1/4" rounds
8 garlic cloves, minced
3/4 tsp dried oregano
3/4 tsp dried marjoram
2 bay leaves
4 c low-sodium chicken broth
4-6 c water
3/4 c chopped 16-oz canned tomatoes
2 Tbsp chopped canned mild green chiles
3 chipotles in adobo, chopped, with their sauce

1. Position rack in the center of the oven and preheat to 350 degrees F.  Spread tortilla strips on baking sheets and spray with the nonstick spray.  Bake stirring occasionally, until toasted, 12-15 minutes.  Let cool.  Store in an airtight bag until ready to use.
2. In a Dutch oven or large stock pot, heat oil over Medium heat.  Rinse the chicken and pat dry with paper towels.  In batches, add the chicken, skin side down, and cook until browned, about 5 minutes per side.  Transfer to a plate.
3. Add the onions, carrots, garlic, oregano, marjoram and bay leaves to the pot.  Cover and cook, stirring occasionally, about 10 minutes until vegetables are softened.
4. Return chicken to pot.  Add broth, water, tomatoes, green chiles, and chipotles; bring to a simmer.  Reduce heat to Medium-Low and cover partially.  Simmer until the chicken is cooked, about 30 minutes.
5. Remove chicken from soup; let cool.  Discard skin and bones.  Shred, using your fingers, and return meat to soup.  Discard the bay leaves.  Taste and season with salt accordingly.
6. Serve in individual bowls topping with tortilla strips.


3 comments:

lisa is cooking said... [Reply]

Tortilla soup is one of my favorite things! Using tortilla chips is a great idea, and I really like the soup with some chunks of avocado on top too.

Adrienne said... [Reply]

You have been so busy cooking all of these Mexican delights! I love it! I've been looking for a good Mexican rice recipe - the mixes in the market are always so full of sodium and chemicals - and yours looks very tasty.
I am going to make your recipes my go-to for all things Mexican, we eat lots of it at our house and my dishes have gotten far to repetitive and dull.

Thank you!

Shana said... [Reply]

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~Shana