Chicken Tortilla Soup
Ingredients
- 5 large plum tomatoes
cored and halved, about 1 pound
- 1 white onion
peeled and quartered
- 12 ounces cherry tomatoes
about 2 heaping cups
- 2 jalapeños
stemmed and halved, 1 seeded and de-ribbed
- 8 garlic cloves
unpeeled
- 1/4 cup vegetable oil
- plus more to taste1 1/2 teaspoons coarse kosher salt
- 2 tablespoons tomato paste
- 2 1/2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1½ pounds boneless
skinless chicken thighs
- 2 carrots
peeled, halved lengthwise and thinly sliced
- 6 cups chicken broth or stock
- 1 avocado
peeled, pitted and cubed
- 1 lime
- Tortilla chips
- Any combination of hot sauce
cilantro, queso fresco, for topping
Directions
- 1
Heat a broiler with a rack 4 to 6 inches from the heat source. Line a sheet pan with foil and arrange the plum tomatoes on it, cut sides up. Add the onion, cherry tomatoes, jalapeños and garlic, distributing them evenly, then broil for 15 minutes, checking and rotating the pan every 5 minutes to ensure the vegetables char evenly. (You want the vegetables to be blackened in many spots, slumped and sizzling. Many of the cherry tomatoes will have burst.) Let the vegetables sit 1 or 2 minutes, until just cool enough to handle.
- 2
Warm the vegetable oil in a large pot or Dutch oven over medium-high. Transfer the charred onion to a cutting board, roughly chop it, and add it to the pot, along with the salt. Cook, stirring occasionally, until softened, about 5 minutes.
- 3
Meanwhile, discard the garlic skins then chop the garlic, jalapeños and plum tomatoes. Lift two sides of the foil and tip the cherry tomatoes and any juices into a bowl; set aside for the salsa.
- 4
Add the chopped garlic, jalapeño and plum tomatoes to the pot, and cook, stirring often, until slightly reduced and glossy, about 2 minutes. Add the tomato paste, cumin, oregano, onion powder and garlic powder, and cook, stirring constantly, until toasted and fragrant, 1 to 2 minutes. Add the chicken thighs, carrots and broth, and scrape the bottom of the pot to loosen any browned bits.
- 5
Increase the heat to high, cover the pot and let the soup come to a boil. Uncover the pot, reduce the heat to medium-high for a medium-brisk simmer, and cook, stirring once or twice, until the chicken and carrots are tender, 15 to 20 minutes.
- 6
Meanwhile, gently fold the avocado into the cherry tomatoes; add the juice of half the lime and season to taste with salt.
- 7
With a slotted spoon or tongs, transfer the chicken to a bowl. Coarsely shred and break up the meat with a fork, then add it back into the pot. Squeeze in the juice of the remaining half lime, and add more salt if necessary.
- 8
Serve the soup in bowls topped with crushed tortilla chips and spoonfuls of the tomato-avocado salsa. Pass hot sauce, queso fresco and/or cilantro at the table, if desired.
Chicken Tortilla Soup
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Based on 899 ratings
Rating Breakdown
About this Recipe
Craving a bowl of warm, vibrant comfort that tastes like it came straight from a Mexican kitchen? This Chicken Tortilla Soup delivers that authentic Central Mexican experience, made simple enough for any weeknight.
The genius of this recipe lies in its flavorful foundation: roasting the plum tomatoes, cherry tomatoes, onion, garlic, and jalapeños under the broiler. This quick step deepens their flavors, adding a smoky complexity that forms the heart of this classic soup. Plus, using a foil-lined sheet pan means incredibly easy cleanup, so you can enjoy delicious results without the fuss.
Expect a truly soul-warming broth, rich with the puréed roasted vegetables, fragrant cumin, and earthy oregano. Each spoonful offers tender pieces of boneless, skinless chicken thighs and thinly sliced carrots, all simmering in a savory chicken broth. The naturally robust flavors are designed to be brightened by fresh avocado, a squeeze of lime, and a medley of crispy tortilla chips and your favorite toppings. It's a satisfying bowl that balances hearty chicken with fresh, aromatic notes.
Make this dish your own with easy customizations. Enhance the vegetable content by adding sliced zucchini or an epazote leaf along with the chopped tomatoes, or stir in some fresh or frozen corn kernels at the end for extra sweetness and texture. For a hearty vegetarian version, simply swap the chicken thighs for cooked black beans. Finish your bowl with any combination of hot sauce, fresh cilantro, or creamy queso fresco.
This Chicken Tortilla Soup is perfect for a cozy family dinner or a lively gathering with friends. Serve it as a stand-alone meal, garnished generously with its vibrant toppings for a truly impressive presentation.