Chicken Tortilla Soup

Whoever thought you’d make soup in the broiler? Turns out that it’s an excellent tool for classic tortilla soup.

MAKES: 4 to 6 servings

TIME: 1 hour

INGREDIENTS:

• 2 fresh chiles, like serrano, Fresno, or jalapeño
• 1 1/2 pounds tomatoes, each halved
• 2 tablespoons neutral oil, like grapeseed or corn
• 3 cloves garlic, sliced
• 1 large onion, sliced
• Salt and freshly ground black pepper
• Pinch dried oregano
• 4 cups chicken stock or water
• 2 cups sliced or shredded cooked chicken
• 1 to 2 cups tortilla chips, plus more for garnish
• 2 limes, 1 juiced, 1 cut into wedges
• 1 cup chopped fresh cilantro leaves for garnish (optional)
• 1 ripe avocado, pitted, peeled, and sliced, for garnish (optional)
• 1 or 2 radishes, thinly sliced, for garnish (optional)

INSTRUCTIONS:

1. Heat the broiler. Arrange the chiles and tomatoes in a single layer on a rimmed baking sheet and place a few inches away from the heat. Cook until charred on one side, then flip them with tongs and char the other side, 5 to 8 minutes total. When cool, peel and seed the chiles, then chop them.
2. In a large, deep pot, heat the oil over medium heat. Add the garlic and onion and cook, stirring occasionally, until golden and softened, about 10 minutes. Add the tomatoes and chiles, crushing the tomatoes with the back of a wooden spoon. Season with salt, pepper, and oregano.
3. Add the chicken stock and adjust the heat to a gentle simmer. Cook for 20 to 30 minutes, crushing the tomatoes occasionally.
4. Stir in the cooked chicken and tortilla chips and simmer for another 3 to 5 minutes.
5. Season the soup with lime juice, salt, and pepper according to taste. Garnish with chopped cilantro leaves, sliced avocado, and radish slices, if desired. Serve with lime wedges and additional tortilla chips on the side.

TIPS FOR CHICKEN TORTILLA SOUP:

• Roasting the Chiles and Tomatoes: Char the chiles and tomatoes under the broiler to enhance their flavors. This step adds a smoky element to the soup. Be sure to flip them to char both sides evenly.
• Adjusting the Heat: Depending on the heat level you desire, choose chiles like serrano, Fresno, or jalapeño. Adjust the quantity of chiles to your preferred spice level. Remove the seeds if you prefer a milder flavor.
• Crushing the Tomatoes: Crush the tomatoes with the back of a wooden spoon while simmering to release their juices and create a chunky texture in the soup. This step adds depth of flavor.
• Chicken Stock or Water: Use homemade chicken stock for a richer flavor, or you can substitute water if you don’t have stock on hand. Both options work well in this recipe.
• Adding Cooked Chicken: Use pre-cooked, sliced, or shredded chicken to save time. Leftover roasted chicken or rotisserie chicken works perfectly. You can also poach chicken breasts specifically for this soup.
• Tortilla Chips: Add crushed tortilla chips to the soup for a delightful crunch and to mimic the traditional tortilla flavor. Use your favorite brand or make homemade tortilla chips for an extra special touch.
• Lime Juice and Garnishes: Squeeze fresh lime juice into the soup to add tanginess and brighten the flavors. Serve the soup with additional tortilla chips, fresh cilantro leaves, sliced avocado, and thinly sliced radishes for garnish. These toppings provide texture and freshness.
• Make-Ahead Option: You can make the soup base in advance and refrigerate it for up to a day before reheating and finishing the soup. This allows the flavors to develop further.

Enjoy this delicious and flavorful Chicken Tortilla Soup with its smoky chiles, roasted tomatoes, and crunchy tortilla chips. Customize it with your preferred garnishes and serve it with lime wedges for a zesty kick.