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simplified chicken tortilla soup

Simplified Chicken Tortilla Soup

Meghan
This is the best homemade chicken tortilla soup! A tomato based broth with shredded chicken and topped the way you like it.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Mexican
Servings 6 or more

Ingredients
  

  • 5 vine ripened tomatoes
  • 3 tablespoons olive oil
  • 1 yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 red bell pepper (diced)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 3 cups chicken broth
  • 1 cup water
  • 1 or 2 jalapeño peppers (depending on your spice preference, ribs and seeds removed and roughly chopped)
  • 14.5 ounces canned fire roasted diced tomatoes
  • salt and pepper (to taste)
  • 2 cooked chicken breasts (shredded or diced)

Optional toppings:

  • Crushed tortilla chips/tortilla strips
  • 1 Roma tomato (diced)
  • Chopped fresh cilantro
  • Shredded cheese (Monterey Jack, Cheddar, etc.)
  • Light sour cream

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Slice the tomatoes in half. Spread 1 tablespoon of the olive oil on a foil-lined baking sheet and arrange the tomatoes on top, skin side up. Drizzle the tomatoes with another 1 tablespoon of the olive oil. Roast the tomatoes for 35 minutes, until the skins wrinkle and the tomatoes are slightly brown around the edges.
  • Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed, 4-qt. soup pot over medium heat. Add the onion, garlic, and bell pepper and sauté about 5 minutes, until the vegetables become soft. Stir in the chili powder and cumin and cook for 1 minute.
  • Add the chicken stock and water. Bring to a boil over medium heat, then cover, decrease the heat and simmer 10 - 15 minutes.
  • Meanwhile, place the chopped jalapeños, the canned tomatoes with their juices, and the roasted tomatoes (included all the juices and browned tomato bits) in the bowl of a food processor fitted with a metal blade. Puree the jalapeño-tomato mixture about 1 minute. Transfer the mixture to the soup and continue simmering, covered, about  30 – 60 minutes.
  • Add salt and pepper to taste along with the cooked shredded chicken. Simmer a few minutes until chicken is heated through.
  • Ladle the soup into bowls. Top as desired and serve immediately.

Notes

You're Gonna Bake It After All
bakeitafterall.com
Keyword chicken, mexican, soup