Chicken Tortilla Soup
Created for the Bell Pepper Cocotte
Recipe provided by love & olive oil
This flavorful tomato-based soup makes a satisfying weeknight meal. Charring the peppers and onions under the broiler gives the soup a unique flavor. Textural contrast is key, with the crispy tortilla strips essential to this soup's appeal.Ingredients
- 1/2 small onion, cut into 1-inch chunks
- 2 garlic cloves
- 1 poblano pepper, halved and seeded
- 2 jalapeno peppers, halved and seeded
- 2 tablespoons olive oil, divided
- 1 (14-ounce) can diced tomatoes
- 2 cups chicken broth or stock
- 1 boneless, skinless chicken breast, cut into 3/4-inch cubes
- Salt and pepper to taste
- 2 corn tortillas, sliced into 1/4-inch wide strips
- Canola or vegetable oil for frying
- Fine sea salt
- Optional toppings: Sour cream, sliced avocado, freshly chopped cilantro, crumbled cotija cheese or shredded cheese of your choice
Preheat broiler on high and arrange baking rack in the upper third of the oven. Line a baking sheet with aluminum foil and coat lightly with cooking spray.
Toss onion, garlic and peppers with 1 tablespoon olive oil. Spread in a single layer on the baking sheet, cut sides down. Broil 6 to 8 minutes, or until peppers and onions are blistered and blackened in spots. If the garlic browns too quickly, remove the cloves early, or cover with a piece of pepper to prevent burning.
In a blender, combine broiled vegetables with tomatoes and their liquid. Blend on medium-high speed until smooth.
Heat remaining olive oil in the Bell Pepper Cocotte over medium-low heat. When oil begins to glisten, add tomato puree mixture and stir. Add chicken broth and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes. Add cubed chicken and simmer another 15 minutes or until chicken is cooked through. Season to taste with salt and pepper.
Meanwhile, prepare crispy tortilla strips. Place a saucepan over medium heat. Fill with 1/4-inch of oil. When oil is shimmering, add about a quarter of the cut tortilla strips. (Working in batches ensures the oils stays at the appropriate temperature, and the strips won’t stick together.) Fry 1 to 2 minutes, flipping once halfway through. When tortilla strips are a light golden brown, transfer with tongs or a slotted spoon to a paper towel-lined plate. Sprinkle with fine sea salt. Repeat with remaining tortilla strips.
Divide soup among serving bowls. Top with a dollop of sour cream, sliced avocado, cheese, cilantro and crispy tortilla strips.