Roasted Chicken Tortilla Soup Recipe
Savory soup that's good any day of the week and great for leftovers.
Servings 4
Ingredients
- 1 medium onion chopped
- 1 poblano pepper chopped
- 2 tablespoons cilantro stems finely diced
- 2 tablespoons tomato paste
- 3 cloves garlic diced
- 1 15 oz can fire roasted diced tomatoes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 8 cups chicken broth
- 1 15 oz can sweet corn
- ¼ cup lime juice fresh
- 2 tablespoons cilantro leaves fresh
- 2 cups shredded chicken
Garnishes
- Cilantro
- Avocado slices
- Diced tomatoes
- Tortilla strips
- Crunchy onion strings
Instructions
- Heat a large pot to medium and add a tablespoon of olive oil. Sauté the onions, poblanos, and cilantro stems for about 6 minutes until soft.
- Add the tomato paste while stirring constantly (this burns easily) for about 1 minute and then add the garlic and stir for 30 seconds more, just until the garlic is fragrant.
- Stir in the can of fire-roasted tomatoes, chicken broth, and salt and pepper. Bring to a boil and let simmer for 20 minutes.
- Remove from the heat and add the corn, chicken, lime juice, and cilantro leaves.
- Ladle into bowls and add whichever garnishes you like. I especially like the avocados and crunchy onion strings!
Notes
Poblano peppers can be very spicy. I suggest grabbing a couple at the store to make sure you get at least one with a spice level you are comfortable with.