Ingredients
- 3 guajillo chiles, dried and deseeded
- 1 ancho chile, dried and deseeded
- A pinch of salt
- A pound and a half of chicken thighs without skin and bones, more if desired
- 3 crushed garlic cloves
- Drained diced tomatoes from a 14-ounce can without salt
- 3 tablespoons of oil (can be divided)
- A chopped white onion
- A teaspoon of dried oregano
- A teaspoon of ground paprika
- A package of fire-roasted frozen corn (12 ounces)
- 3 teaspoons of chicken bouillon
- A quarter cup of chicken broth, or more if necessary (Optional)
- Half a cup of crispy tortilla strips (Optional)
Step 1
In a small saucepan, place guajillo chile peppers, ancho chile pepper, and a pinch of salt. Cover them with water and bring to a boil. Let the peppers soften over medium-low heat for approximately 10 minutes. Once done, turn off the heat, drain the peppers, and allow them to cool on the side.
Step 2
In a large saucepan, mix the chicken, garlic, and a generous pinch of salt. Cover the ingredients with water and bring to a boil over medium-high heat. Cook until the chicken is tender and easily falls apart, which usually takes about 10 minutes. Transfer the cooked chicken to a plate and shred it using two forks once it has cooled. Strain the broth into a separate bowl for later use in the soup.
Step 3
Combine the diced tomatoes with the cooled chile peppers in a blender, blending until you achieve a smooth consistency.
Step 4
In a cast iron soup pot, heat 1 tablespoon of oil over medium heat. Add the onion and sauté until it softens and turns translucent, which should take around 5 minutes. Stir in oregano and paprika, continuing to cook until the onion begins to brown, usually 10 to 12 minutes. Create a well in the center of the onions and add the remaining 2 tablespoons of oil. Pour the pureed tomato-chile pepper mixture into the hot oil, allowing it to sizzle. Stir the sauce into the onions, cooking until heated through for about 3 minutes.
Step 5
Add the shredded chicken to the pot, ensuring it is fully coated in the sauce, and simmer for an additional 3 minutes. Mix in the reserved chicken broth, corn, and chicken bouillon until well combined. Bring the mixture to a boil and then reduce the heat to simmer, allowing the flavors to meld for approximately 10 minutes. If the soup becomes too thick, feel free to add more chicken broth.
Step 6
Serve the soup in bowls, topping each with tortilla strips for a delightful finish.
Extra Tips & Suggestions
- 1. Embrace the art of organization by using clear containers to store your pre-chopped vegetables, spices, and broth. This way, you can easily see what ingredients you have on hand for your next batch of Mexican Chicken Tortilla Soup.
- 2. Make use of versatile storage solutions like mason jars for storing homemade soup stock or leftover shredded chicken. These jars not only keep your ingredients fresh but add a rustic charm to your pantry shelves.
Reviews
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