Tortilla Soup with Roasted Chicken
Use rotisserie chicken for an even faster route to this comforting soup. The recipe is adapted from Serious Eats.
Makes 6 servings
1 1⁄2 tablespoons olive oil
1 medium onion, diced
2 poblano chiles, seeded and diced
1 1⁄2 cup fresh corn kernels
Salt to taste
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
2 chipotle chiles in adobo sauce, finely chopped, with 1 teaspoon of the sauce
2 large tomatoes, diced
4 cups homemade or quality store-bought chicken stock
2 cups water
Meat from 1⁄2 roasted or rotisserie chicken (about 12 ounces), shredded
For topping:
4 ounces high-quality, thick-cut tortilla chips, such as Frontera brand, broken into pieces
1⁄2 cup queso fresco, crumbled
1 avocado, sliced
1 bunch cilantro leaves
1 lime, cut into wedges
Prep time: 20 minutes. Cook time: 25 minutes. Total time: 45 minutes.
Heat oil in a large Dutch oven over medium-high heat. Add onion, poblano, corn and a pinch of salt and cook until softened, about 3 minutes. Add garlic, spices, chipotle chiles with sauce and stir until fragrant, another minute or so.
Add diced tomatoes, broth, water and chicken. Adjust heat to maintain an active simmer and cook uncovered until thickened slightly and flavors have developed, about 20 minutes.
Divide evenly into bowls and top with tortilla chips, queso fresco, avocado and cilantro. Serve with lime wedges.
Per serving: 397 calories, 33g carbohydrate, 24g protein, 20g fat (5g saturated), 643 mg sodium, 5.5g fiber.