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Chicken Tortilla Soup

Confession: We used to question who in the world could just eat soup for dinner… And then we tried this ridiculousness. Loaded with chicken, avocado, and delicious tortilla bits, we’re pretty sure this soup is the best thing to ever happen to liquid-kind.

Chicken-Tortilla-Soup-beauty

 

Chicken Tortilla Soup Recipe

  • 2 chicken breasts
  • 1 yellow onion
  • 1 clove garlic
  • ¼ bunch cilantro
  • ¼ bunch oregano
  • 1 avocado
  • 1 lime
  • ¼ teaspoon chicken base
  • 1 teaspoon chili paste
  • ½ teaspoon ground cumin
  • 1 cup crushed tomatoes
  • 2 corn tortillas
  • ¼ cup grated Cotija cheese
  • 1½ tablespoons olive oil
  • 2 cups water
  • kosher salt
  • black pepper

1. Roast Chicken

Preheat oven to 425° F. Rinse chicken and pat dry with paper towel. Season on both sides with salt and pepper. Place
skin-side up on a foil-lined baking sheet and drizzle over 1 tablespoon olive oil. Roast until browned on outside and
cooked through, about 15-20 minutes. Remove from oven and allow to cool for 10 minutes. Then discard skin, shred
into 1-inch pieces, and set aside.

2. Prepare Vegetables

Meanwhile, peel onion and cut into ½-inch dice. Mince garlic. Wash cilantro and oregano, discard stems, and roughly chop leaves. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh and discard skin. Cut into thin slices. Squeeze over lime juice and set aside.

3. Prepare Soup Base

In a medium bowl, mix chicken base with 2 cups water. Heat ½ tablespoon olive oil in medium pot over medium
heat. When oil is shimmering, add diced onion and cook until soft and translucent, about 3 minutes. Add minced garlic and cook 1 minute more.

4. Simmer Soup

Add chili paste, ground cumin, and shredded chicken to pot and stir to coat. Add crushed tomatoes, chicken base mixture, and 1 teaspoon each chopped cilantro and oregano. Bring soup to a boil over high heat. Reduce heat to medium and  simmer 10-15 minutes until thickened slightly.

5. Make Tortilla Strips

Meanwhile, lower oven to 400° F. Cut tortillas into ½-inch strips and place in an even layer on baking sheet from chicken, lined with clean foil. Sprinkle lightly with salt. Bake until toasted and crisp, about 3-5 minutes.

6. Garnish Soup

Taste soup and add salt and pepper as needed. Ladle into 2 bowls and garnish with tortilla strips, sliced avocado, and grated Cotija cheese. Serve immediately.

 

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