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Melissa Hart

Chicken Tortilla Soup

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4 small corn tortillas cut into thin strips
  • 2 tbsp olive oil divided
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • 1 can crushed tomatoes 15 oz
  • 1 chipotle pepper in adobo finely chopped
  • 1 tsp ground cumin
  • 6 cups low-sodium chicken broth
  • 1 1/4 lbs boneless skinless chicken breast
  • 3/4 tsp fine salt divided
  • 2 tbsp fresh lime juice

Method
 

  1. Heat oven to 400°F. Toss tortilla strips with 1 tablespoon oil and 1/4 teaspoon salt on baking sheet. Bake 8 to 10 minutes, stirring once, until crisp.
  2. Heat remaining oil in soup pot; cook onion 5 minutes. Add garlic, chipotle, and cumin 30 seconds, then tomatoes and 1 cup broth; simmer 5 minutes.
  3. Immersion-blend tomato mixture smooth. Add remaining broth, chicken, and remaining salt.
  4. Gently simmer 18 to 22 minutes until chicken 165°F. Remove, shred, and return chicken.
  5. Add lime juice; divide among bowls. Top with measured baked strips just before eating.