Hands down, this tortilla soup recipe is a real winner. Not only is it incredibly easy to throw together (all you really need is a can opener…) but the taste and consistency of what we all strive to find with tortilla soups is spot on. And since we LOOVE to spice everything up, the poblanos and chipotle peppers add an enjoyable smoky kick. Feel free to scale the spice back or use whatever you have on hand to make this recipe – it’s so versatile you can really play around with the ingredients to great results!
Adapted from Penzey’s Spices
3-4 boneless skinless chicken thighs, trimmed
2 15-oz cans diced tomatoes with green chilies (or add 2 4-oz cans of mild green chilies separately)
1 28-oz can enchilada sauce (green or red)
1 bag of frozen corn
2 15-oz cans low-sodium black beans (rinsed and drained)
1 med. onion, chopped
3 poblanos, charred, peeled, and chopped or 12 oz jarred roasted red peppers, chopped
2 cloves of garlic, minced
2 c. low-sodium chicken broth
1.5 TBSP chopped Chipotle peppers in Adobe sauce
1.5 tsp ground Cumin
1.5 tsp chili powder
1.5 tsp oregano
4 corn tortillas, torn into roughly 1 inch pieces
2 TBSP cilantro, chopped
Juice of 2 limes
Blend of Mexican cheese or Queso Fresco, shredded
Toasted tortilla strips
→ [Preheat oven to 425 degrees. Slice 4 corn tortillas into 1/2 inch strips than cut them in half horizontally to make them bite sized. Toss with 2 tsp olive oil and cook about 11 minutes until starting to crisp. Make sure to keep an eye on them as they’ll brown in no time!]
- Place all ingredients up to the cilantro in a large 5 qt dutch oven and bring to a boil.
- Simmer uncovered over low heat for 2 hours, stirring occasionally to scrap up any sticking occurring on the bottom of the pan.
- After simmering 90 minutes, remove chicken and let cool before shredding and returning meat to the pot along with the cilantro and lime juice.